Pineapple Macaroons

Beat egg whites until stiff. Fold in sugar, add juice of one lemon, continue beating until a firm glossy mixture is formed. Cut off the candied pineapple and fold into the stiff snow together with the almond kernels.

Use two tsp. to place small heaps of the mixture on the wafers and bake at 160 degrees for about 18 minutes. For the glaze, mix the powdered sugar with the pineapple and the juice of one lemon and coat the macaroons with it.

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