Butter Macaroons

4 eggs
2/3 cup butter
1 cup sugar
2 cups flour
1/4 tsp. salt
2 tsp. baking powder
1/2 tsp. nutmeg
1/2 cup chopped blanched almonds

Separate the yolk from the whites of the eggs. Drop the yolks in boiling water and let stand for 20 minutes. Remove the yolks from hot water, cool and place in a bowl. Mash the yolks thoroughly and then gradually add the butter and cream to a smooth mixture. Blend sugar, flour, salt, baking powder and nutmeg together and add to the creamed mixture, beating hard after all ingredients are combined. Add almonds and then fold in the stiffly beaten egg whites. Drop mixture by spoonfuls on greased tin sheet. Place in a hot oven for first 2 or 3 minutes, then decrease heat to moderate for remaining baking period.