[Sca-cooks] Meringues?

[Phil Troy / G. Tacitus Adamantius]

Also sprach Elaine Koogler:
>Take a pound of Almons, blanch them, then beate 
>them in a morter [;] then put in a little 
>rosewater to them, that they may not turn to an 
>Oyle in their beating; when they are beaten very 
>small take them up and put them into a Dish [;] 
>then take half a pound of sugar beaten very 
>small and put to them the whites of 4 Eggs, with 
>a little Quantity of musk, and Ambergrease [;] 
>then beat it altogether a quarter of an hour, 
>then put it upon papers in what fashion you 
>will.  You must be careful in the making of it, 
>that it be not coloured to[o] much.
>
>Redaction--Minowara Kiritsubo  (makes about 4 ½ dozen cookies)
>
>2 cups blanched almonds
>1/2 teaspoon rose water
>1 cup sugar
>4 egg whites
>1/4 teaspoon almond extract
>
>1.     Grind almonds in a mill or food 
>processor.  Add the rosewater to keep them from 
>getting oily.
>2.     Add sugar, egg whites and almond extract 
>and blend thoroughly in the food processor.
>3.     Put teaspoonfuls of the batter onto a greased cookie sheet.
>4.     Bake at 350 for about 15 minutes.  Be 
>very careful to check the bottoms of the
>cookies as they tend to get too brown.  The 
>cookies should be VERY lightly "coloured" as the 
>recipe above states.
>
>Notes:
>
>I added almond extract to intensify the almond 
>flavor.  This is a slightly perfumed taste and 
>would, I believe, approximate the ambergris 
>and/or musk the recipe called for.  I was unable 
>to locate either of these ingredients.  Also, 
>I've heard differing opinions on the safety of 
>cooking with these ingredients so prefer to stay 
>away from them.

And these are, of course, essentially macaroons...

Adamantius