about with a wooden or silver spoon till they brown and
their skins begin to peel off-; then turn out of the pan,
and rub off the skins. When the nuts are quite cold, put
them into a mortar and pound them with a little white
of egg. Crack another Jib. .of nuts, and proceed as above.
When the two Jib. are separately pounded, put them both
together into the mortar with the white of an egg and Jib.
of powdered white sugar, and beat them for ten minutes ;
then beat up lib. of powdered white sugar with the
whites of three eggs, add this to the mixture in the
mortar, and stir well together for fully five minutes ; the
mixture ought to be firm enough not to spread, when laid
on paper ; it may, however, be too firm, and if so, add a
little more white of egg. Wet the palms of the hands with
cold water, and with them roll 1 teaspoonful of the mixture
to the shape and size of a large damson. When all are done,
wet the hands again with cold water, and rub them gently
over the Macaroons to make them smooth and shiny.
Lay them on paper lin. apart, and put them into a cool
oven for three-quarters-of-an-hour.
(2) Put 8oz. of filberts into a pan, and place them over
the fire with a little water to remove their skins ; take
them out, rub the skins off' in a cloth, and when they are
cold put them in a mortar and pound well, adding by
degrees the white of an egg to prevent them oiling ; work
in the paste thus formed 4oz. of caster sugar, and continue
pounding this until it is soft and smooth, using a little more
white of egg, if necessary, to make it of such a consistency
that if put on a board it will not run or spread. Take a little
up in a teaspoon and form it into balls about Jin. in
diameter, place these on a sheet of buttered paper about
2in. apart, dust over a little more sugar, and place them
in the oven to bake gently. When they are a light
golden colour, take them out, turn the paper upside-down
so that the Macaroons rest upon the table, damp the
paper with a brush dipped in water, and peel it off. Put
The Macaroons on a sieve to dry, and then they will be
quite ready for use. A few drops of essence of almonds may
lie added with advantage, if desired.
Macai’oons flavoured with. Lemon. — Beat up the yolks
of four eggs very light together with lib. of powdered white
sugar, and whisk the whites of four eggs to a stiff froth. Beat
into the beaten yolks and sugar the grated peel of one
lemon, the strained juice of three lemons, and J teaspoonful
of grated nutmeg. Mix in lastly, in small quantities and
alternately, the frothed whites and Goz. of self-raising flour✪ Lemon Macaroons.
Roll the mixture into small balls, rub over with butter,
lay them on buttered paper, leaving a space of 2in. between
each, and bake in a hot oven.
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Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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about with a wooden or silver spoon till they brown and
their skins begin to peel off-; then turn out of the pan,
and rub off the skins. When the nuts are quite cold, put
them into a mortar and pound them with a little white
of egg. Crack another Jib. .of nuts, and proceed as above.
When the two Jib. are separately pounded, put them both
together into the mortar with the white of an egg and Jib.
of powdered white sugar, and beat them for ten minutes ;
then beat up lib. of powdered white sugar with the
whites of three eggs, add this to the mixture in the
mortar, and stir well together for fully five minutes ; the
mixture ought to be firm enough not to spread, when laid
on paper ; it may, however, be too firm, and if so, add a
little more white of egg. Wet the palms of the hands with
cold water, and with them roll 1 teaspoonful of the mixture
to the shape and size of a large damson. When all are done,
wet the hands again with cold water, and rub them gently
over the Macaroons to make them smooth and shiny.
Lay them on paper lin. apart, and put them into a cool
oven for three-quarters-of-an-hour.
(2) Put 8oz. of filberts into a pan, and place them over
the fire with a little water to remove their skins ; take
them out, rub the skins off' in a cloth, and when they are
cold put them in a mortar and pound well, adding by
degrees the white of an egg to prevent them oiling ; work
in the paste thus formed 4oz. of caster sugar, and continue
pounding this until it is soft and smooth, using a little more
white of egg, if necessary, to make it of such a consistency
that if put on a board it will not run or spread. Take a little
up in a teaspoon and form it into balls about Jin. in
diameter, place these on a sheet of buttered paper about
2in. apart, dust over a little more sugar, and place them
in the oven to bake gently. When they are a light
golden colour, take them out, turn the paper upside-down
so that the Macaroons rest upon the table, damp the
paper with a brush dipped in water, and peel it off. Put
The Macaroons on a sieve to dry, and then they will be
quite ready for use. A few drops of essence of almonds may
lie added with advantage, if desired.
Macai’oons flavoured with. Lemon. — Beat up the yolks
of four eggs very light together with lib. of powdered white
sugar, and whisk the whites of four eggs to a stiff froth. Beat
into the beaten yolks and sugar the grated peel of one
lemon, the strained juice of three lemons, and J teaspoonful
of grated nutmeg. Mix in lastly, in small quantities and
alternately, the frothed whites and Goz. of self-raising flour.
Roll the mixture into small balls, rub over with butter,
lay them on buttered paper, leaving a space of 2in. between
each, and bake in a hot oven.