Almond Maccarons

Ingredients

• half a pound of soft-shelled almonds
• one pound of pulverized sugar
• the whites of three stiffly beaten eggs
• two teaspoons of extract of lemon

Method

1. 1

   Shell the almonds, pour boiling water over them until the skins are loose, peel and throw into cold water, drain, pound to a paste, add sugar and beaten egg whites, mix well.

2. 2

   Wet hands and make into balls, place on buttered paper in pans, smooth tops, and bake in a moderate oven for half to three-fourths of an hour till dry.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 68. The excerpt below is the record exactly as published.

Almond Maccargons. Shell half a pound of soft-shelled almonds, pour boilmg water over them until the skins are loose, peel and throw into cold water, take out, drain in dry towel, pound to a paste in marble or some hard mor- tar, put in a dish and gradually add one pound of pul- verized sugar, and the whites of three stiffly beaten eggs, and two teaspoons of extract of lemon

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