Macaroons

Ingredients

• V pound almond paste, commercial or home-made
• 2 tablespoons pastry flour
• 3 egg whites (14 cup)
• 1 cup sugar
• 1% cup powdered sugar

Method

1. 1

   Mix paste thoroughly with hand, add sugar slowly and egg whites.

2. 2

   When thoroughly blended, add powdered sugar sifted with flour.

3. 3

   Shape, using pastry bag and tube, on cooky sheets covered with thin paper.

4. 4

   Let stand, covered, from 5 minutes to 48 hours, pat with fingers dipped in cold water, bake 30 minutes in slow oven (300° F.).

5. 5

   Remove from paper by wetting back of paper with cloth wrung out of cold water.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 291. The excerpt below is the record exactly as published.

MACAROONS 1 egg white 5 tablespoons finely chopped peanuts 14 cup fine granulated sugar 1 teaspoon vanilla Beat egg white until stiff and add sugar gradually, while beating constantly; then add peanuts and vanilla. Drop from tip of spoon on buttered cooky sheet 14% inches apart. Garnish each with Y peanut and bake 12 to 15 minutes in slow oven (300° F.). CHOCOLATE NUT BARS 2 egg whites 24 cup Jordan almonds, blanched 1% cup powdered sugar and chopped 1 square chocolate, melted Beat egg whites until stiff and add sugar gradually, while beating constantly; then carefully cut and fold in chocolate, which has been slightly cooled, and 24 of the nut meats. Spread mixture 4 inch thick in buttered dripping pan, sprinkle with remaining nuts, and bake 40 minutes in slow oven (300° F.). While warm, cut in finger-shaped pieces, using sharp knife. CINNAMON KITES 3 egg whites 11% teaspoons cinnamon 1 cup granulated sugar 14 cups chopped, unblanched 1 tablespoon flour Jordan almonds Grated rind 4% lemon Beat egg whites to stiff froth. Mix remaining ingredients and cut and fold into egg whites. Turn onto board dredged with 14 cup flour and powdered sugar (using equal parts and mixing thoroughly) and pat and roll 14 inch thick. Shape with kite-shaped or other COOKIES AND WAFERS 709 cutter, arrange on slightly buttered cooky sheet, and bake 20 minutes in slow oven (300° F.). Spread with Confectioners’ Frosting (p. 678). CORN FLAKE MACAROONS 1 egg white, beaten stiff 1 cup cornflakes 4% cup sugar 14 teaspoon almond extract Y% cup shredded coconut Y teaspoon vanilla Mix in order given. .Drop from tip of spoon on buttered sheet and bake 20 minutes in moderate oven (350° F.). | Macaroons May Be Decorated with Nut Meats or Candied Fruit MACAROONS \ V pound almond paste, commercial 2 tablespoons pastry flour or home-made (p. 738) 3 egg whites (14 cup) 1 cup sugar

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