Macaroons I

Ingredients

 * ½ lb almond paste
 * 3 egg whites
 * ⅜ lb powdered sugar

Directions

 * 1) First work together almond paste and sugar on a smooth board or marble slab.
 * 2) Then add egg whites gradually, and work until mixture is perfectly smooth.
 * 3) Confectioners at first use the hand, afterward a palette knife, which is not only of use for mixing but for keeping board clean.
 * 4) Shape, using a pastry bag and tube, on a tin sheet covered with buttered paper, one-half inch apart; or drop mixture from tip of spoon in small piles.
 * 5) Macaroon mixture is stiff enough to hold its shape, but in baking spreads.
 * 6) Bake fifteen to twenty minutes in a slow oven.
 * 7) If liked soft, they should be slightly baked.
 * 8) After removing from oven, invert paper, and wet with a cloth wrung out of cold water, when macaroons will easily slip off.