Parisian Tuiles

Beat four egg-whites to a stiff froth, add seven ounces of sugar, mixing together to form a meringue; then put in one ounce of flour and seven ounces of shredded almonds. Dress this preparation with a fork into small inch and a half diameter balls on a buttered and floured sheet; flatten them to three-eighths of an inch with a fork and bake in a slack oven. As soon as done detach and bend on a roller.