Macaroon Souffles with Chocolate. — Cut into shreds lib.
of blanched almonds, mix them up with 4oz. of sugar, and
work in a little egg so as form a coating. Place them on
a baking-sheet, and colour them in a slack oven. Take
them out, let them coal, put them into lib. of sugar,
mixed for fifteen minutes with the whites of two eggs,
and add Jib. of grated chocolate melted in a slack oven.
Should the paste not be stiff enough, add a little white of
egg, and mix well until the almonds are well and evenly
covered. Take the mixture up, a little at a time, with
a teaspoon, place on sheets of paper, slightly moisten
their surfaces, put a few small pieces of sugar on each,
press them down on more sugar so as to let it adhere to
their bottoms, put them back on the paper, and bake in
a slack oven until well coloured. Take them out, let them
get cold, remove from the paper, and they are then ready
for use.
Macaroon Trifle (American). — Form a ring round the
outside of a mould with lib. of Macaroons, dipping the
edges of the Macaroons in sugar boiled to the crack (see
Sugar-boiling). Pour 1 pint of cherry jelly into a dome-
shaped mould, and pack it in ice to set. Well whip 2
breakfast-cupfuls of cream, stir in loz. of ,gelatine soaked
in 1 wineglassful of brandy and melted over a slow fire,
and mix in half a tin of grated pine-apple ; pour this into a
glass dish, place the ring of Macaroons on top, turn the jelly
into the centre, and serve. The ring of Macaroons may be
piped with sugar to give an artistic effect.
Moist Macaroons. — Put 8oz. of blanched Jordan almonds
in a mortar with a little orange-flower water, and pound
them to a paste. Put this into a sugar-boiler, add 12oz.
of caster sugar, and stir over a slow fire until the sugar
comes to the thread. Remove the pan from the fire, and
when the mixture is a little cool, add loz. of green
angelica cut up fine, 2oz. of finely-chopped candied peel,
and the whites of two eggs✪ Moist Macaroons. Put this into a biscuit-bag,
squeeze it out in small quantities on wafer-paper, and
bake in a slow oven until done to a light brown colour.
Store in a dry tin or box.
Pyramid of Macaroons. — Place 8oz. of caster sugar in a
basin with loz. of gum arabic and 2 table-spoonfuls of
Macaroons— continued.
water, and stir until it is dissolved. Put it over the fire,
and stir again until it has the appearance of glue. Rub
a little butier over the outside of a tin pyramid- mould to
prevent the candy sticking to it, put it on a table, place
row of Macaroons at the bottom, and cement them together
with a little of the sugar mixture, which must be kept
hot whilst being used ; when these are stiff and firmly
stuck together, put another row, and so on until the mould
is full. When all are fixed, remove the shape from the
mould, and fill it with fruit or whipped cream.
Page 427 · 1 recipe record 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
Macaroon Souffles with Chocolate. — Cut into shreds lib. of blanched almonds, mix them up with 4oz. of sugar, and work in a little egg so as form a coating. Place them on a baking-sheet, and colour them in a slack oven. Take them out, let them cool, put them into lib. of sugar, mixed for fifteen minutes with the whites of two eggs, and add Jib. of grated chocolate melted in a slack oven. Should the paste not be stiff enough, add a little white of egg, and mix well until the almonds are well and evenly covered. Take the mixture up, a little at a time, with a teaspoon, place on sheets of paper, slightly moisten their surfaces, put a few small pieces of sugar on each, press them down on more sugar so as to let it adhere to their bottoms, put them back on the paper, and bake in a slack oven until well coloured. Take them out, let them get cold, remove from the paper, and they are then ready for use.
Macaroon Trifle (American). — Form a ring round the outside of a mould with lib. of Macaroons, dipping the edges of the Macaroons in sugar boiled to the crack (see Sugar-boiling). Pour 1 pint of cherry jelly into a dome-shaped mould, and pack it in ice to set. Well whip 2 breakfast-cupfuls of cream, stir in loz. of gelatine soaked in 1 wineglassful of brandy and melted over a slow fire, and mix in half a tin of grated pine-apple ; pour this into a glass dish, place the ring of Macaroons on top, turn the jelly into the centre, and serve. The ring of Macaroons may be piped with sugar to give an artistic effect.
Moist Macaroons. — Put 8oz. of blanched Jordan almonds in a mortar with a little orange-flower water, and pound them to a paste. Put this into a sugar-boiler, add 12oz. of caster sugar, and stir over a slow fire until the sugar comes to the thread. Remove the pan from the fire, and when the mixture is a little cool, add loz. of green angelica cut up fine, 2oz. of finely-chopped candied peel, and the whites of two eggs. Put this into a biscuit-bag, squeeze it out in small quantities on wafer-paper, and bake in a slow oven until done to a light brown colour. Store in a dry tin or box.
Pyramid of Macaroons. — Place 8oz. of caster sugar in a basin with loz. of gum arabic and 2 table-spoonfuls of
Macaroons— continued.
water, and stir until it is dissolved. Put it over the fire, and stir again until it has the appearance of glue. Rub a little butier over the outside of a tin pyramid- mould to prevent the candy sticking to it, put it on a table, place row of Macaroons at the bottom, and cement them together with a little of the sugar mixture, which must be kept hot whilst being used ; when these are stiff and firmly stuck together, put another row, and so on until the mould is full. When all are fixed, remove the shape from the mould, and fill it with fruit or whipped cream.
Records on this page
Moist Macaroons