Hazel-Nut Macaroons

Lay some hazel-nuts on a raised-edge baking sheet and roast them in the oven; as soon as done pour them on a large sieve, rub well to remove their skins and leave to cool. Crush three-quarters of a pound of these nuts and a quarter of a pound of almonds with two pounds of sugar and eight or ten egg-whites; make a paste the same as for plain macaroons. Put this into a vessel and stir well to give it body; then push it through a pocket on paper, dampen with a cloth and bake in a warm oven.