Macaroon Basket

Ingredients

• 1 lb. of loaf sugar
• 1 gill of water
• 1 lb. of Macaroons
• 1 pint of thick cream
• 2 table-spoonfuls of caster sugar
• a few drops of essence of vanilla

Method

1. 1

   Put the loaf sugar and water into a small saucepan, and place it over the fire until reduced to a syrup.

2. 2

   Grease the exterior of a cake-tin with butter, dip the Macaroons separately into the syrup, and cover the bottom of the mould with it.

3. 3

   Arrange a row of the Macaroons round the sides of the tin, first dipping them in the syrup; let them get cold, then put in another row, and so on until the tin is well covered.

4. 4

   Leave the tin until the Macaroons have set, then lift it off gently and fill the basket with crystallised cherries.

5. 5

   Whisk the cream to a snow with the caster sugar and essence of vanilla.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 422. The excerpt below is the record exactly as published.

Macaroon Basket. — (1) Put fib. of loaf sugar and 1 gill of water into a small saucepan, and place it over the fire until reduced to a syrup. Thickly grease the exterior of a cake-tin with butter, dip the Macaroons separately into the syrup, and cover the bottom of the mould with it. Arrange a row of the Macaroons round the sides of the tin, first dipping them in the syrup; let them get cold, then put in another row, and so on until the tin is well covered, putting them closely together. Leave the tin until the Macaroons have well set, then lift it gently off, and fill the Macaroon basket with crystallised cherries. Whisk J pint of thick cream to a snow ■with 2 table-spoonfuls of caster sugar and a few drops of essence of vanilla. Put Jib. of loaf sugar into a small saucepan with 2 table-spoonfuls of water and a small quantity of gum water, and boil to the crack (see Sugar boiling). Brush a marble slab over with a little Macaroons — continued. oil, pour the sugar on to it, pull it out, cut it into four long pieces, and twist two together. This must be done quickly before the sugar gets cold. Take the handles thus formed, fasten one end of them to one side of the Maca- roon basket, bring the other end over and fasten it on to the other side, then drop the whipped cream over the cherries (see Fig. 1114). This makes a very pretty ornament to a dessert-table, and will be found sufficiently simple in its construction. (2) Dissolve 1 table spoonful of gum arabic in J pint of boiling water ; when thoroughly melted, mix in Jib. of powdered white sugar. Stir it over the fire till the" sugar is quite melted, and then let it simmer till very thick. Take an ordinary cake-tin, turn it upside down, and butter well the outside both bottom and sides. Take about lib. of Macaroons

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