Strawberry Macaroons

Pound together one pound of almonds, two pounds of sugar, five egg-whites and half a gill of strawberry spirit; make of it a plain macaroon paste; put this in a vessel and add a few drops of carmine and four very stiffly beaten egg-whites. Lay the paste through a pocket into small oval-shaped macaroons an inch and three-quarters long on a sheet of paper; dampen with a wet cloth and cook them in a slack oven; remove the paper from the baking sheet and leave the macaroons to get cold. Detach them from the paper and stick them two by two with strawberry preserves.