Frenchdessertvegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Chocolate Macaroons
From The encyclopaedia of practical cookery, 1892
Serves 20
Presented as published in 1892. 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
346Calories
6 gProtein
41 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories346 kcal
Protein6.2 g
Carbohydrates41 g
Fiber4.4 g
Sugars34 g
Total Fat19 g
Saturated Fat5.1 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol11 mg
Sodium9.4 mg
Potassium297 mg
Calcium75 mg
Iron2.7 mg
Magnesium95 mg
Phosphorus161 mg
Zinc1.2 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A4.5 mcg
Vitamin E6 mg
Vitamin K1.8 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate11 mcg
Choline19 mg
Caffeine9.8 mg
Water3.1 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 423. The excerpt below is the record exactly as published.
Jib. of ground sweet almonds, add Jib. of slightly warmed chocolate and Jib. of caster sugar, and mix them to a stiff paste with the whites of eggs. Shape the paste into round balls fin. in diameter, put them on sheets of paper, leaving a little space between each, sift over some caster sugar, and bake in a slow oven until they are of a golden colour. When done, take them out of the oven, turn the paper over and damp it a little, so that it can be easily taken off, then put the Macaroons on a sieve till wanted. (2) Grate 4oz. of French chocolate, and mix with it 12oz. of ground almonds, ljlb. of caster sugar, 1 table-spoonful of vanilla sugar, and the whites of three eggs. When the mixture is worked into a stiff paste, shape it into short fingers, and lay them on a sheet of wafer-paper ; bake in a moderate oven. Macaroons made with. Cocoa-nut. — Put 8oz. of sifted crushed loaf sugar and the whites of two eggs into a basin, beat them well for a-quarter-of-an-hour, then add another white and beat it in, next 1 teaspoonful of lemon-juice, and, lastly, another white of egg. When these are well worked in, add Jib. of cocoa-nut, grated and beaten to a pulp in a mortar, drop the mixture on to a slightly-greased baking-sheet, place it in the oven, and bake until the Macaroons are done. A very slow oven should be used to bake them in, otherwise they will melt and spoil. Macaroons flavoured with Coffee. — Mix lib. of ground almonds and 1 Jib. of caster suga
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