1. First beat the egg white.
  2. Gradually beat in the sugar, and beat till very stiff.
  3. Add the chopped almonds.
  4. Put on oiled paper.
  5. Bake fifteen to twenty minutes in a cool oven.
  6. When done, invert the paper and wet with a cloth wrung out of cold water.
  7. The macaroons will then easily peel off.
  8. Before baking, the macaroons may be sprinkled with almonds which have been blanched and shredded or chopped.
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