Macaroon Torte

• ¾ lb. almonds
• ½ lb. powdered sugar
• 7 whites of

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 mac