Macaroons

1 cup almond paste 1 cup powdered sugar.

3 egg whites.

¼ teaspoon almond extract.

Mix almond paste and sugar until like meal. Add one egg white at a time and mix thoroughly. When well blended, shape on buttered paper in small rounds. Bake on inverted dripping pan in a very slow oven. Remove from paper immediately.

Chocolate Macaroons

½ pound almond paste ⅜ pound powdered sugar 3 egg whites.

2 squares Lowney's Premium Chocolate ⅛ teaspoon salt.

1 teaspoon vanilla.

Mix almond paste and sugar, until the mixture feels like meal; add whites of eggs, one at a time, and work with a spatula until there are no lumps; add chocolate, salt and vanilla. Drop from a teaspoon on to a buttered paper; bake twenty to thirty minutes in a slow oven. Remove from paper as soon as cooked. If baked in a quick oven, they will not be a success.