Souffle Macaroons

Crush one pound of almonds with two pounds of sugar and eight egg-whites; of this make a fine paste; lay it in a vessel and work, to give it body, then mix in lightly twelve very stiffly whipped egg-whites. Push the preparation through a pocket on paper in the shape of inch and a quarter long macaroons; bestrew lightly with powdered sugar and cook in a slack oven. When done detach from the paper by wetting and fasten the macaroons together two by two with apricot marmalade (No. 3675).