Mix into a half pound of confectioner’s sugar the yolks of six eggs. Work this mixture with a spoon until very light and frothy; then mix into it the whites of six eggs that have been beaten stiff, adding at the same time a quarter of a pound of flour, dried and sifted.
Place this batter into a meringue bag, and squeeze it through in strips two and one-half inches long, sprinkle over some fine sugar and bake in a moderate oven twelve to fifteen minutes.