Amount
Ingredient
Preparation



1
pound
almonds

ground



4
each
egg whites





pn

salt





1
x
rosewater





2
tablespoons
bread crumbs

toasted



3/4
cup
sugar





1/2
teaspoon
lemon juice





1
teaspoon
vanilla extract

vanilla



1
x
powdered sugar

 Beat egg whites with salt until stiff and add lemon juice. Fold in almonds, sugar and crumbs gradually. Add vanilla. Cut a brown paper bag to fit cookie sheet and grease paper and bake at 275'F. about 2 minutes, checking after 15 to prevent burning. 
Take out and brush with rosewater. Lift off macaroons after loosening them by moistening the paper. Sift powdered sugar
over warm cookies.