Eufs aux Macarons

Ingredients

• 3 maccaroons
• 1 ounce of butter
• 6 yolks of eggs
• 3 whites of eggs

Method

1. 1

   Pound maccaroons with sugar; melt butter and add to maccaroons.

2. 2

   Beat yolks and whites separately, then combine.

3. 3

   Place in a dish, steam, sprinkle sugar, and pass a salamander over.

4. 4

   Serve hot or cold.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 50. The excerpt below is the record exactly as published.

iifs aux Macarons. Pound 3 maccaroons with some castor sugar ; melt 1 ounce of butter and add it to the maccaroons. Beat up 6 yolks of eggs

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