Macaroon Basket

Ingredients

• 2 ozs. of butter
• ^ lb. of loaf sugar
• 2 doz. macaroons
• ^ lb. of crystallised cherries
• ^ pint of cream
• ^ saltspoonful of vanilla
• ^ lb. of loaf sugar for the handle

Method

1. 1

   Use an ordinary cake baking tin, smear the sides and bottom well with butter.

2. 2

   Dissolve three-quarters of a pound of loaf sugar in half a pint of water, stir over the fire.

3. 3

   Dip the macaroons separately into the syrup and cover the bottom and sides of the mould, letting each macaroon touch its neighbour.

4. 4

   Commence from the bottom and work upwards.

5. 5

   Allow each row of macaroons to be cold before adding another.

6. 6

   When firmly set remove from the tin or mould, and fill with crystallised cherries and whipped cream flavoured with a little vanilla and sweetened.

7. 7

   Make a handle to the basket by boiling a quarter of a pound of loaf sugar with a little water over a clear fire, with a little gum water to clear it.

8. 8

   It will be sufficiently boiled when a little plunged into cold water on a stick will break off brittle.

9. 9

   Pour it on a lightly oiled marble slab, pull it, cut into lengths, and twist two pieces together.

10. 10

    Fasten, before it has time to get cold, on to the sides of the macaroon basket.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 24. The excerpt below is the record exactly as published.

Macaroon Basket. Fob Eight Pebsons. — 2 ozs. of butter ; | lb. of loaf sugar ; 2 doz. macaroons ; f lb. of crystallised cherries ; J pint of cream ; ^ saltspoonful of vanilla ; ^ lb. of loaf sugar for the handle

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