Almond Macaroons - Mandelmakroner

Makes 4 dozen macaroons

Pound the almonds to a paste.

Beat to egg whites and sugar to a stiff consistency and add them to the almond paste, mixing well with a wooden spoon.

Roll the dough in your hands into small balls the diameter of a nickel. Place them on waxed paper on a cookie sheet about 1½ inches apart.

Bake until light brown in a preheated 325° oven.