Almond Macaroons - plain and unmessed with

I've found it impossible to locate in my recipe books a version of macaroons which hasn't been tarted up with orange oil or coconut or pistachios. In my grandmother's copy of Good Simple Cookery by Elizabeth Ayrton we found the following easy-peasy recipe:
3 egg white
Pinch of salt
6 oz ground almonds
8 oz castor sugar
1 tbsp ground rice or fine semolina
18 blanched almonds

Whip egg whites and salt until stiff enough to hold a peak. Fold in the ground almonds, sugar and rice or semolina. Put in little mounds or roll into balls and then flatten on rice paper or a well-greased baking tray. Place an almond on each, bake in a slow oven at 150 degrees C, til crisp, about 30 to 40 minutes. In a fan oven, we found 30 mins worked well, giving a chewy centre and crisp shell.