Cocoa-nut Macaroons
From The encyclopaedia of practical cookery, 1892
Serves 2
Use a very slow oven to prevent melting.
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
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.
the whites of two eggs, beating vigorously for ten minutes ; add 1 table-spoonful of rice-flour and 1 saltspoonful of salt. Have ready some puff paste, roll it out to about Jin. thick, and line eight patty-pans with it ; put a little of the mixture in each, brush the top over with water, put them in a moderate oven, and bake for ten minutes, when they will be ready for use. Macaroons flavoured with Chocolate. — (1) Take 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
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