Macaroons

Shell and skin one pound of almonds; pound them with two pounds of sugar, having part of it flavored with vanilla (No. 3165) and ten egg-whites; make a smooth but not too fine paste; lay it in a vessel to beat with a spatula until it acquires a body. Have a pocket provided with a half-inch diameter socket and push through it macaroons an inch in size, laying them on a paper-covered baking sheet. Moisten the surface with a slightly dampened cloth and cook in a slow oven.