Macaroons

• ¼ pound ground almonds
• ½ pound castor sugar
• squeeze of

Combine ground almonds and sugar in a mixing bowl; beat in lemon juice and enough of the egg whites, one by one, to make mixture just moist enough to drop from a spoon. Put mixture into a forcing bag with a plain pipe at the end, and force out small portions on rounds or squares of rice paper. Dust over with icing sugar (to make macaroons crack on top) and place half a blanched and split almond