Angelica Macaroons

Crush one pound of almonds with a pound and a quarter of sugar and seven egg-whites; make a smooth but not too fine paste; place it in a copper basin and heat while stirring continuously with a spatula; when warm enough remove it at once from the fire to stir in five ounces of finely chopped angelica. Range this paste on a paper-covered baking sheet in small macaroon shapes an inch and a quarter in diameter; dampen the surfaces with a slightly wet cloth, powder over with sugar and bake in a slack oven.