Pignon Rocks with White and Pink Almonds

Whip eight egg-whites in a basin with a pound of icing sugar, a part to be flavored with vanilla (No. 3165); beat over a very slow fire and as soon as it begins to feel light and slightly warm take the basin from the fire and continue the beating process until perfectly light, then add one pound of pignons, mixing them in gently, or shredded almonds mixed the same. Dress the preparation with a fork into balls about an inch in diameter, lay them on waxed baking sheets and bake in a very slack oven. For the pink rocks with almonds or pignons mix in the preparation before adding the nuts one tablespoonful of spirit of raspberry and a little carmine, then finish as above.