The encyclopaedia of practical cookery

Let the basket remain on the tin till quite firm and hard, then lift it off very carefully. Make two rings of Macaroons and stick one on at each end to represent handles. Stand the basket on a flat dish and fill it with whipped cream, heaping it high. Ornament the cream with comfits or little bits of red jelly. Macaroon Cake. — (1) Warm 1/2 lb. of butter and mix it in with 1 lb. of sugar, working them to a cream ; add six eggs, two at a time, beat them in, then add 1 teacupful of milk, 2 teaspoonfuls of baking-powder, and sufficient flour to make it of that consistency that it will roll out. About 2 lb. will be enough. Work the dough thoroughly on the table, roll out thin, and put it on a well-buttered baking-sheet. Pnt it in a moderate oven and bake slightly, as it will have to be baked again when used for Macaroon paste or such like. (2) Blanch and pound 2oz. of sweet and 1oz. of bitter almonds, moistening them occasionally with brown brandy whilst pounding. Beat the yolks of three eggs to a stiff froth, and mix them wiadd 1/2 lb. of caster sugar and the pounded almonds. Blanch 1oz. of sweet almondsand cut them into thin fillets. Whisk three more eggs to a stiff froth, add them to the above mixture, then whisk the whole to a stiff batter. Butter a cake-tin, turn the mixture into it, and bake in a moderate oven. Macaroon Cheese Cakes. — (1) Put 6oz. of Macaroons in a mortar with four blanched bitter almonds, and pound them smoothly; then beat them up with 3oz. of warmed butter, the yolks of four eggs, the whites of two, and caster sugar For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. Macaroons — continued. to taste; beat the mixture thoroughly for ten or fifteen minutes. Butter some small patty-pans, line them with a rich puff paste, and fill with the above mixture. Bake in a quick oven until lightly browned. When cooked, take the cheese cakes out of the tins, arrange them on a dish garnished with a folded napkin or an ornamental dishpaper, and serve. (2) Blanch and dry 2oz. of sweet almonds, and pound them in a mortar. Work in 3oz. of sugar and the whites of two eggs, beating vigorously for ten minutes ; add 1 table-spoonful of rice-flour and 1 salt-spoonful of salt. Have ready some puff paste, roll it out to about Jin. thick, and line eight patty-pans with it ; put a little of the mixture in each, brush the top over with water, put them in a moderate oven, and bake for ten minutes, when they will be ready for use. Macaroons flavoured with Chocolate. — (1) Take Jib. of ground sweet almonds, add Jib. of slightly warmed chocolate and Jib. of caster sugar, and mix them to a stiff paste with the whites of eggs. Shape the paste into round balls fin. in diameter, put them on sheets of paper, leaving a little space between each, sift over some caster sugar, and bake in a slow oven until they are of a golden colour. When done, take them out of the oven, turn the paper over and damp it a little, so that it can be easily taken off, then put the Macaroons on a sieve till wanted.