Ingredients
- 8 ounces sweet almonds
- 1 pound sifted sugar
- 3 egg whites
- a little orange-flower water
- almond strips for topping
Directions
1
Blanch and pound the almonds, exposing them to air for a day or two before use.
2
Mix the pounded almonds with orange-flower water and sifted sugar.
3
Gradually add the frothed egg whites, rubbing the mixture until smooth.
4
Drop walnut-sized amounts of the mixture onto wafer paper using a funnel.
5
Top each macaroon with a strip of almond.
6
Bake in a slow oven at 300°F (150°C) for 15 to 20 minutes until pale.