Macaroon Mirletons

Ingredients

• Break into a powder Macaroons to make 3oz. in weight
• the yolks of four eggs
• whites of two
• stir in 4oz. of powdered loaf sugar
• Joz. of pounded candied orange-flowers
• a small sprinkling of salt
• add 2oz. of warmed butter

Method

1. 1

   Mix the ingredients for a few minutes, then add the whipped whites of two eggs.

2. 2

   Prepare about two-dozen-and-a-half tartlet-moulds lined with puff paste, fill them with the mixture, dust with caster sugar, let it melt in the oven, dust with coarser sugar, and bake to a light brown in a slack oven.

3. 3

   Serve warm or cold as required.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 426. The excerpt below is the record exactly as published.

Macaroon Mirletons. — Break into a powder Macaroons to make 3oz. in weight, put it into a basin with the yolks of four eggs and whites of two, stir in 4oz. of powdered loaf sugar, Joz. of pounded candied orange-flowers, and a small sprinkling of salt. Mix for a few minutes, then add 2oz. of warmed butter

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