Birds' Nests

Put four egg-whites in a vessel and beat them up with six ounces of icing sugar to obtain a rather light icing, then add a pinch of cinnamon and a large handful of citron cut in small sticks, and some shredded almonds, having half of each. Mold this preparation with the hand into inch-diameter balls and range them on a buttered and floured baking sheet; press a small roller in the center of each to form a hollow in imitation of birds' nests; dry these for one hour in the heater and bake in a very slack oven. After removing fill the centers with apricot marmalade (No. 3675). Cover this over with thick kirsch water icing (No. 102) pushed through a cornet, and scatter over the top small candies imitating eggs, and a little green sugar (No. 172).