Steam the sugar, sifted, and whites of eggs in the double boiler for five minutes, stirring constantly. Blanch and grate the almonds, using the coarse grater; add the sugar and eggs with the lemon. Line a Torte (spring) form with the Murberteig, No. 1, spread the top of the dough with gooseberry preserves or with gooseberry or cherry conserve fill with the macaroon mixture. Bake about ¾ hour in a moderate oven.
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