Almond Macaroons

Name: Almond Macaroons
Ingredients: one pound of almond paste; one pound of powdered sugar; the whites of four or five eggs; a little vanilla; three ounces of granulated sugar; one-half of an egg shell full of water

From Perfection in baking, 1895

Do not have the mixture too soft, so they run flat.

Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

4455Calories

66 gProtein

756 gCarbs

145 gFat

Full nutrition (34 nutrients)

Calories4455 kcal

Protein66 g

Carbohydrates756 g

Fiber22 g

Sugars693 g

Total Fat145 g

Saturated Fat18 g

Monounsaturated Fat89 g

Polyunsaturated Fat30 g

Omega-30.1 g

Cholesterol744 mg

Sodium335 mg

Potassium1711 mg

Calcium898 mg

Iron11 mg

Magnesium614 mg

Phosphorus1566 mg

Zinc9.3 mg

Copper2.2 mg

Manganese4 mg

Vitamin D4 mcg

Vitamin C0.5 mg

Vitamin A320 mcg

Vitamin E63 mg

Vitamin K0.6 mcg

Vitamin B60.5 mg

Vitamin B121.8 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)2.9 mg

Niacin (B3)6.6 mg

Folate425 mcg

Choline717 mg

Caffeine0 mg

Water217 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 27. The excerpt below is the record exactly as published.

Almond Macaroons. One pound of almond paste, one pound of powdered sugar; mix smooth with the whites of four or five eggs; add a little vanilla and three ounces of granulated sugar, one-half of an egg shell full of water

Cook this with the app: pantry check, scaling, and the assistant.