Frenchdessert
Macaroons
From Bread, cakes, and biscuits, 1902
If jelly is omitted and rosewater is used instead of vanilla, these are known as M. de Bruxelles.
Presented as published in 1902. 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
Nutrition per serving
5402Calories
128 gProtein
772 gCarbs
231 gFat
Full nutrition (34 nutrients)
Calories5402 kcal
Protein128 g
Carbohydrates772 g
Fiber69 g
Sugars477 g
Total Fat231 g
Saturated Fat17 g
Monounsaturated Fat143 g
Polyunsaturated Fat56 g
Omega-30 g
Cholesterol0 mg
Sodium28 mg
Potassium3685 mg
Calcium1374 mg
Iron18 mg
Magnesium1299 mg
Phosphorus2434 mg
Zinc17 mg
Copper5.3 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C129 mg
Vitamin A3 mcg
Vitamin E116 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)5.7 mg
Niacin (B3)20 mg
Folate253 mcg
Choline245 mg
Caffeine0 mg
Water235 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 89. The excerpt below is the record exactly as published.
Macaroons. — Macarons Aimes. — Blanch and pound Jib. of sweet almonds, moistening as you pound with a few drops of egg white to prevent oiling ; then add to this 9oz. or lOoz. of fine rice flour, and about 1 Jib. of fine sifted sugar, working it all well and lightly together with a delicately clean spoon, adding the finely-grated rind of a small lemon and a little essence of vanilla. Now beat it all lightly for five minutes, then add the whites of four stiffly-whipped eggs
Cook this with the app: pantry check, scaling, and the assistant.