Bitter Macaroons

Pound twelve ounces of sweet and four ounces of bitter almonds with two pounds of sugar and ten to twelve egg-whites; make a paste not too fine but rather soft; work this well to have it attain body, then lay it through a pocket into small oval macaroons an inch and a half long on a paper-covered baking sheet; dampen with a wet cloth and bestrew with granulated sugar; cook in a slack oven.