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This is the 18th-century idea of dessert. Light, sweet and palate clearing, dessert represented the end of the meal. Often, desserts took the form of fruits and nuts. Additionally, sweetmeats such as marmalades and jellies could also be offered.
Take one Pound and a half of Sweet Almonds, and half a Pound of Bitter Almonds, beat them as fine as possible with the Whites of two Eggs, then beat the Whites of five Eggs to a strong Froth, shake in lightly two Pounds and a half of fine Loaf Sugar beat and sifted very fine, drop them in little Drops the size of a Nutmeg, on Paper, and bake them in a slack oven.