Grate the nuts very finely, mix well with powdered sugar in a snow kettle and add enough egg white to make a thick quantity, which is roasted on a low fire, stirring continuously, almost until boiling, and then left to cool in a cold water bath, stirring repeatedly.
The quantity should have a soft consistency that can be easily strained, but should not become too liquid. It is best to make a baking sample of the quantity. If the quantity falls apart, add sugar or almond kernels in a ratio of 1:2. If the sample is nicely cracked, it seems dull, a little egg white is added.
Pipe on paper with a smooth nozzle the desired shapes. Bake in a medium-hot, suspended oven (i.e. a tiny bit open, wooden spoon handle). When baked, turn the paper to the other side, moisten with water, and turn back on the hot sheet on the spot and release the macaroons from the paper. The macaroons should have a nice cracked and shiny surface. This is achieved only by the right consistency of the quantity and by proper baking.
Macaroons should always be served fresh. Otherwise, they must be kept in a wet room to prevent them from becoming hard.
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