bottom. The Macaroons should in baking rise in the
middle and the surface should crack. Split almonds laid
on top before baking improve the effect. See Fig. 1113
(2) Mix 21b. of caster sugar in a mortar Avith jib. of
ground sAveet almonds, adding a little orange-floAver Avater
For details respecting Culinary Processcs) Utensils , Sauces , d'C. , referred to , see under their special heads ,
894
TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
Macaroons — con tinued.
and the white of an e✪ Stewed Macaronigg. When the mixture has been
beaten well for ten minutes, take it out with a spoon, a
little at a time, form it into balls, brush these over
slightly with yolk of egg, roll them in nonpareils
(“ hundreds and thousands”), and place on cartridge-paper.
Let them remain for a day, and then bake in a cool oven.
When done, decorate them with little spots of dried cherries
and angelica, fixing these on with icing-sugar. When cold,
they are ready for use, or storing.
(3) Blanch Jib. of almonds, wash them well, dry, chop
them up, spread on a board in a diy place, and leave
them for a day or so. Found well, and mix in the whites
of two eggs beaten to a stiff froth and Jib. of caster
sugar. Put it out in teaspoonfuls on a sheet of paper
spread over a baking-sheet, keeping them well apart, damp
the tops slightly with a wet brush, put small shreds of
almonds on the top, and bake in a slow oven until they
are quite hard. When done, turn them over, damp the
paper to remove it, and they are ready for use; or they
can be preserved in tins or boxes.
(4) Put the whites of four eggs into a whipping-bowl,
beat them to a very stiff froth, squeeze in the juice of two
lemons or limes, taking care not to let any pips go in,
then add 41b. of caster sugar. When these are thoroughly
mixed, add two more well-whipped whites of eggs, then an-
other Jib. of the sugar, lib. of blanched and sliced sweet
almonds, and lastly sprinkle over Jib. of flour. Place some
pieces of wafer-paper over baking-tins, drop the mixture in
table-spoonfuls on them, and bake in a very slow oven for
two hours.
(5) Put Jib. of blanched sweet almonds into a mortar
and pound them, adding gradually 4 table-spoonfuls of
orange-flower water. Beat the whites of four eggs to a
stiff froth, add lib. of caster sugar, beat in the almonds,
and lay the mixture in small lumps over sheets of wafer-
paper placed on a baking sheet. Bake in a moderate oven.
(6) Put Jib. of ground sweet almonds into a basin, and
mix them well with lib. of caster sugar and a little grated
lemon-rind (zest). Beat in the whites of two eggs, and when
they are thoroughly incorporated add two more, working
the mixture in a mortar. Put it into a biscuit-bag and
squeeze it out on to some wafer-paper, keeping the Maca-
roons a little apart. Set three or four pieces of sweet
almonds on the top of each, and bake in a moderate oven.
They can be put in tins until wanted. ✪ Macaroons
Page 421 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
bottom. The Macaroons should in baking rise in the middle and the surface should crack. Split almonds laid on top before baking improve the effect. See Fig. 1113 (2) Mix 2 lb. of caster sugar in a mortar with 1/2 lb. of ground sweet almonds, adding a little orange-flower water
For details respecting Culinary Processcs) Utensils , Sauces , d'C. , referred to , see under their special heads ,
Macaroons — con tinued.
and the white of an egg. When the mixture has been beaten well for ten minutes, take it out with a spoon, a little at a time, form it into balls, brush these over slightly with yolk of egg, roll them in nonpareils (“ hundreds and thousands”), and place on cartridge-paper. Let them remain for a day, and then bake in a cool oven. When done, decorate them with little spots of dried cherries and angelica, fixing these on with icing-sugar. When cold, they are ready for use, or storing.
(3) Blanch 1/2 lb. of almonds, wash them well, dry, chop them up, spread on a board in a diy place, and leave them for a day or so. Pound well, and mix in the whites of two eggs beaten to a stiff froth and 1/2 lb. of caster sugar. Put it out in teaspoonfuls on a sheet of paper spread over a baking-sheet, keeping them well apart, damp the tops slightly with a wet brush, put small shreds of almonds on the top, and bake in a slow oven until they are quite hard. When done, turn them over, damp the paper to remove it, and they are ready for use; or they can be preserved in tins or boxes.
(4) Put the whites of four eggs into a whipping-bowl, beat them to a very stiff froth, squeeze in the juice of two lemons or limes, taking care not to let any pips go in, then add 4 lb. of caster sugar. When these are thoroughly mixed, add two more well-whipped whites of eggs, then another 1/2 lb. of the sugar, 1 lb. of blanched and sliced sweet almonds, and lastly sprinkle over 1/2 lb. of flour. Place some pieces of wafer-paper over baking-tins, drop the mixture in table-spoonfuls on them, and bake in a very slow oven for two hours.
(5) Put 1/2 lb. of blanched sweet almonds into a mortar and pound them, adding gradually 4 table-spoonfuls of orange-flower water. Beat the whites of four eggs to a stiff froth, add 1 lb. of caster sugar, beat in the almonds, and lay the mixture in small lumps over sheets of waferpaper placed on a baking sheet. Bake in a moderate oven.
(6) Put 1/2 lb. of ground sweet almonds into a basin, and mix them well with 1 lb. of caster sugar and a little grated lemon-rind (zest). Beat in the whites of two eggs, and when they are thoroughly incorporated add two more, working the mixture in a mortar. Put it into a biscuit-bag and squeeze it out on to some wafer-paper, keeping the Macaroons a little apart. Set three or four pieces of sweet almonds on the top of each, and bake in a moderate oven. They can be put in tins until wanted.
Records on this page
Stewed MacaroniMacaroonsMacaroons