Dutch Macaroons

Peel one pound of almonds; pound them with two and a half pounds of icing sugar, part of it flavored with vanilla (No. 3165) and add slowly ten egg-whites to obtain a very fine paste; put it into a vessel and work to give body. Push it through a pocket on a paper-covered baking sheet into small oval macaroons one inch in length, and keep them in the heater for twelve hours, then remove and split them in two with a small kitchen knife and cook in a very slack oven.