Frenchdessert

Macaroons

Name: Macaroons
Cuisine: French
Ingredients: Blanch and beat half a pound of sweet almonds; the whites of eight eggs; half a pound of loaf-sugar

From The universal cookery book, 1887

Optional: Lay almond strips on top as they begin to bake.

Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 76. The excerpt below is the record exactly as published.

MACAROONS. I97 Macaroons. 11 Blanch and beat half a pound of sweet almonds in a mortar with a spoonful of water till quite fine, gradually adding the whites of eight eggs, whisked or beaten to a froth ; then mix in half a pound of loaf-sugar

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