Macaroons

Ingredients

• 1 lb. of blanched sweet almonds
• 4 table-spoonfuls of orange-flower water
• the whites of four eggs
• 1 lb. of caster sugar

Method

1. 1

   Put the blanched sweet almonds into a mortar and pound them, adding gradually the orange-flower water.

2. 2

   Beat the whites of the eggs to a stiff froth, add the caster sugar, beat in the almonds, and lay the mixture in small lumps over sheets of wafer-paper placed on a baking sheet.

3. 3

   Bake in a moderate oven.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 421. The excerpt below is the record exactly as published.

Jib. of blanched sweet almonds into a mortar and pound them, adding gradually 4 table-spoonfuls of orange-flower water. Beat the whites of four eggs to a stiff froth, add lib. of caster sugar, beat in the almonds, and lay the mixture in small lumps over sheets of wafer- paper placed on a baking sheet. Bake in a moderate oven. (6) Put Jib. of ground sweet almonds into a basin, and mix them well with lib. of caster sugar and a little grated lemon-rind (zest). Beat in the whites of two eggs, and when they are thoroughly incorporated add two more, working the mixture in a mortar. Put it into a biscuit-bag and squeeze it out on to some wafer-paper, keeping the Maca- roons a little apart. Set three or four pieces of sweet almonds on the top of each, and bake in a moderate oven. They can be put in tins until wanted. (7) Take Jib. of sweet almonds and 2oz. of bitter almonds ; blanch and pound them, put them into a boxVl with 12oz. of powdered sugar and the whites of two eggs, and mix thoroughly with a wooden spatula for at least five minutes ; then take a biscuit-hag, slide down to the bottom of it a No. 3 tube, and put the preparation into the bag. Lay a piece of paper over a baking-sheet; then with the two hands press the preparation down gently, dropping it care- fully on to the paper in small quantities, the size and shape of a two-shilling-piece, as near alike as possible, shaping them perfectly with wet fingers, and taking care that each is entirely separated from the others. Then place the plate in a slow oven for twenty minutes. Before lift- ing the Macaroons

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