Macaroons

Ingredients

• £ lb. ground almonds
• £ lb. castor sugar
• 3 to 4 whites of eggs
• Wafer paper
• A squeeze of lemon juice

Method

1. 1

   Put the almonds and sugar into a basin, and add the lemon juice and the whites of eggs very gradually, beating well with a wooden spoon.

2. 2

   Make the mixture just moist enough to drop from a spoon.

3. 3

   Put it into a forcing bag and force out small portions on rounds or squares of wafer paper.

4. 4

   Dust over with icing sugar and place a half blanched and split almond on top of each.

5. 5

   Bake in a very moderate oven until nicely browned.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 916. The excerpt below is the record exactly as published.

Macaroons Vanilla or orange flower water. Wafer paper. Sieve the icing sugar and put it into a mortar with the ground almonds. Flavour with orange flower water or a few drops of vanilla, and pound well, adding the white of eggs by degrees.. The mixture must not be made too moist. Put it into a forcing bag, and force out small rounds or fancy shapes on wafer paper. Allow the macaroons to dry in a warm place (on the rack above the stove would do) for several hours, then bake and colour slightly. Cool on a sieve on wire stand and trim off the wafer paper. Probable cost, 9 d. 2741. Finger Biscuits 3 eggs. J lb. castor sugar. J lb. Vienna flour. Put the eggs and sugar into a basin, and beat them over a saucepan of hot water until thick and frothy. Then remove the basin from the top of 573 BREAD, BISCUITS, AND CAKES the saucepan, and beat the mixture until cold. Dry and sieve the flour, and stir it in very lightly. Then put the mixture into a forcing bag with a nozzle the size of a sixpenny piece at the end of it, and force out finger-shaped pieces of the mixture on a sheet of white paper. Dredge well with sugar, and shake the loose sugar off. Put the paper with biscuits on a baking tin, and bake in a good oven. Then wet the paper underneath, and the biscuits will come off easily. Place two together, and allow them to cool on a sieve. Note. — If preferred, the mixture may be baked in special spongo finger tins. Time to bake, 7 to 10 minutes. Probable cost, 5 d. 2742. Ginger Biscuits £ lb. flour. I lb. butter. 4 oz. castor sugar. 1 oz. ground ginger. A little sherry. Sieve the flour, sugar, and ginger into a basin, and rub in the butter until free from lumps. Then form into a stiff paste with sherry, turn on to a floured board, and knead with the hands until free from cracks. Flour a rolling-pin, and roll the paste out very thinly. Cut it into small round or fancy- shaped pieces with a cutter, lay them on a greased tin, and bake in a moderate oven until nicely browned. . Time to bake, 10 to 15 minutes. Probable cost, 7 d. 2743. Gingerbread Nuts £ lb. flour. 3 oz. sugar. 3 oz. dripping or lard. 2 table-sps. treacle or syrup. 1 tea-sp. lemon juice. 1 tea-sp. ground ginger. £ tea-sp. carbonate of soda. ‘ Grated rind £ lemon. 2745. Macaroons £ lb. ground almonds. i A squeeze of lemon £ lb. castor sugar. juice. 3 to 4 whites of eggs

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