Macaroons

Ingredients

• 2 oz. almonds
• 1 tablespoonful ground almonds
• 4 oz. castor sugar
• 1 teaspoonful rice-flour
• 1-1 1 white of eggs
• Almonds for top

Method

1. 1

   Chop the almonds very finely, and pound well in a mortar.

2. 2

   Add the sugar, ground almonds, and rice-flour, and pound again.

3. 3

   Beat the egg slightly, and mix almonds to a firm consistency with it.

4. 4

   Roll into small balls, place them on rice paper, and put a split almond on the top of each.

5. 5

   Brush over with white of egg, and bake in a moderate oven till crisp and slightly brown.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 42. The excerpt below is the record exactly as published.

MACAROONS. 2 oz. almonds. 1 tablespoonful ground almonds. 4 oz. castor sugar. 1 teaspoonful rice-flour. 1-1 1 white of eggs. Almonds for top

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