Dutch Macaroons

Ingredients

• | lb. castor sugar
• 4 whites of eggs
• A lb. ground almonds
• Vanilla or orange flower water
• Wafer paper

Method

1. 1

   Sieve the icing sugar and put it into a mortar with the ground almonds.

2. 2

   Flavour with orange flower water or a few drops of vanilla, and pound well, adding the white of eggs by degrees.

3. 3

   The mixture must not be made too moist.

4. 4

   Put it into a forcing bag, and force out small rounds or fancy shapes on wafer paper.

5. 5

   Allow the macaroons to dry in a warm place for several hours, then bake and colour slightly.

6. 6

   Cool on a sieve on wire stand and trim off the wafer paper.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 916. The excerpt below is the record exactly as published.

Wafer paper. Chop the cocoanut a little more finely if neces- sary, and mix it in a basin with the other dry in- gredients. Whip the white of egg to a stiff froth, and bind all together with this. Put small squaTea of wafer paper on a dry baking tin, arange a tea- spoonful of the mixture on each, and bake in a slow oven until the biscuits are firm, and of a pale brown colour. Cool them on a sieve, breaking off the wafer paper which projects beyond the edges. Time to bake, 20 to 30 minutes. Probable cost, 4d. 2740. Dutch | lb. castor sugar. 4 whites of eggs. A lb. ground almonds. Macaroons Vanilla or orange flower water

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