Coffee Macaroons

Ingredients

• 1 lb. of ground almonds
• 1 lb. of caster sugar
• the whites of three eggs
• a little extract of coffee

Method

1. 1

   Mix almonds and sugar with coffee extract, add egg whites to form a paste.

2. 2

   Shape into fingers on wafer-paper and bake in a moderate oven until light brown.

Nutrition per serving

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 424. The excerpt below is the record exactly as published.

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 sugar in a basin with a little extract of coffee

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