Page:The candy cook book (IA cu31924090146717).pdf/212

Dry almonds and put through the meat chopper, using a fine grinding knife. Add powdered sugar, and melt slightly over the fire, add yolks of eggs beaten until thick and lemon colored, and cook until mixture is thick enough to spread.

Mix rose water and almond extract in equal portions, and use to flavor the paste to taste. Use additional rose water to make it the right consistency, working it on a slab with a spatula.

For macaroons it should be a stiff mixture; for shaping into flowers, fruits, et cetera, it may be a little softer.

Break almond paste into small pieces, and mix with the hand, adding gradually the one scant cup of sugar and the whites of eggs, of which there should be a scant half cup. When perfectly blended, stir in the powdered sugar.

Shape with pastry bag and tube on tin sheets covered with thin paper, and bake in a slow oven. Remove from oven, invert paper and macaroons, and wet paper with a cloth wrung out of cold water, when macaroons may be easily removed.