I have a few old cookbooks, namely the Larousse Gastronomique and Modern French Culinary Art, that have recipes for macarons. They have the normal things: almond flour, sugar, eggs whites, but neither call for meringue. Are these just outdated recipes that would yield horrible results? In these recipes, you sift the almond flour with the powdered sugar and mix in egg whites to form a paste. You them pipe these on to the tray and bake. How would the cookies come out without meringue? Would they still achieve feet? Why would the given recipes from older times neglect to include meringue?