Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

Macaroons may be decorated in many ways before and after baking. Before baking they may be decorated with split almonds, citron and angelica cut in diamonds; candied cherries cut in small pieces; chopped nuts and almonds. These decorations may be varied by laying out the cakes in different shapes, like rings, S shapes, fingers, three small drops touching each other, clover leaf fashion, etc., etc. After baking, the macaroons may be filled with jam or cream by punching a small hole in the top while warm and soft, and filling the cavity with a paper cornet, and top off with a dot of icing. A fancy pattern may be piped on with royal icing in several colors; or the cakes may be iced and sprinkled with colored or nonpareil sugar, etc. Other nuts may be added to the preparation for WALNUT and FILBERT MACAROONS, chocolate for CHOCOLATE MACAROONS, peels and angelica for ORANGE and ANGELICA MACAROONS. 364— FRENCH MACAROONS. I lb. almond paste, 12 to 14 ozs. powdered sugar, about 4 whites of eggs. Make a rather firm paste, same as No. 362 (which keeps its shape well). Dress with bag and star tube on waxed pans, or on paper in fancy shapes. Decorate with French fruits glaces, and split almonds. Let the macaroons dry for five or six hours, and bake in a brisk oven to a nice color. When done and while hot, brush over with a thin syrup, or with a little gum arable dissolved in water. 365.— PETITS FOURS. For the PETITS FOURS take the same paste, and dress with bag and tube on small fancy cakes cut from Milanaise Pastes Nos. 319-320 Cut the shapes from the paste, dress with Macaroon Pastes Nos. 362 and 364 in fancy pattern; let dry and bake. Finish the center with jelly and royal icing. 366.— MACAROON SLICES. Roll out a sheet of paste from No. 319 and cut in strips 1½ inches wide, as long as the baking sheet. Dress on the Almond Paste No. 364, with the large star tube, in two strips, leaving about one-half inch space in the center. Let dry and bake in medium heat. Fill the center with a firm jam and cover with strips of tricolored icing. Cut in diamonds while warm, before the paste becomes hard. 367.— BOURBON CONDES. Roll out a thin sheet from paste No. 75. Spread with greengage jam. Cover this with a thin macaroon mixture; dust with sugar; cut in squares or rounds, and bake in medium heat. 368.— METTERNICH BISCUIT. Bake large oval macaroons, and bake some oval drops from the Savoy Mixture No. 310, of the same size. Fill the center with orange jam; put macaroon and drop together, and ice with Maraschino Icing. Decorate with cherries and angelica. 369.— SOUFFLE MACAROONS. Take three-quarters pound of almond paste; rub smooth with five whites of eggs, and work into it one pound four ounces of powdered sugar. Beat seven whites firm and draw it into the paste, lay out on paper in finger shapes, dust with sugar and bake. When done, take off the paper and put two fingers together, with a firm fruit jam. 370.— FRANKFORT MACAROONS. I lb. almond paste 2% lbs. sugar 2 oz. fiour 2 lbs. finely chopped cocoanut. Mix with white of eggs, same as for macaroons, and bake in the same manner. For CHOCOLATE MACAROONS add four ounces of dissolved chocolate or cocoa powder and flavor vanilla. 371.— COCOANUT MACAROONS. 1 qt. whites of eggs 4 lbs. sugar 8 ozs. flour 3 lbs. cocoanut, vanilla flavor. Beat the whites firm, and beat in about four ounces of the sugar and the flavor. Mix sugar, flour and cocoanut together, and mix with the beaten whites. Mix lightly but fully and dress on paper. Bake in 250 degrees Fahrenheit, 372.— COCOANUT STEEPLES. 9 whites of eggs zyi lbs. cocoanut 2>^ lbs. sugar vanilla flavor. Beat the whites, and mix with the sugar and cocoanut and flavor. Form into steeples, set on greased and dusted pans, and color nicely in a quick heat.