Frenchdessertvegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Chocolate Macaroons
From Lowney's cook book, 1907
Serves 10
If baked in a quick oven, they will not be a success.
Presented as published in 1907. 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
202Calories
4 gProtein
34 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories202 kcal
Protein3.6 g
Carbohydrates34 g
Fiber1.1 g
Sugars30 g
Total Fat6.3 g
Saturated Fat0.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium236 mg
Potassium72 mg
Calcium39 mg
Iron0.4 mg
Magnesium30 mg
Phosphorus59 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate17 mcg
Choline6.5 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 105. The excerpt below is the record exactly as published.
Chocolate Macaroons ^ pound almond paste 2 squares Lowney's Premium Choc- f pound powdered sugar olate 3 egg whites I teaspoon salt 1 teaspoon vanilla Mix almond paste and sugar, until the mixture feels like meal ; add whites of eggs, one at a time, and work with a spatula until there are no lumps ; add chocolate, salt and vanilla. Drop from a teaspoon on to a buttered paper ; bake twenty to thirty minutes in a slow oven. Remove from paper as soon as cooked. If baked in a quick oven, they will not be a success. Cocoa Cocoanut Cookies 3 eggs I cup Lowney's Always Ready 1 cup sugar Chocolate Powder ^ cup heavy cream 2| cups flour I cup shredded cocoanut 2 teaspoons baking powder 1 teaspoon salt
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