Macaroons

Ingredients

• 1 pound blanched almonds
• l/2 teaspoon salt
• 3 cups powdered sugar
• l/z teaspoon vanilla
• 1 tablespoon citron, chopped
• 1 tablespoon lemon juice
• 1 tablespoon orange peel, chopped
• 6 egg whites
• the last l/2 cup sugar over
• Candied fruit, chopped, or jelly

Method

1. 1

   Mix ground almonds, 2.5 cups powdered sugar, citron, orange and lemon peel together.

2. 2

   Flavor with salt, vanilla and lemon juice.

3. 3

   Lightly fold in beaten egg whites.

4. 4

   Shape in rounds on a buttered, lightly floured baking sheet.

5. 5

   Make a depression in each, sprinkle with sugar and let stand for 30 minutes.

6. 6

   Bake in a moderately hot oven (375°F).

7. 7

   Place a candied cherry or jelly in the center.

8. 8

   Cool and serve.

Nutrition per serving

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 158. The excerpt below is the record exactly as published.

MACAROONS 1 pound blanched almonds, in- Grated peel l/2 lemon, yellow eluding a few bitter ones, all rind only ground l/& teaspoon salt 3 cups powdered sugar l/z teaspoon vanilla 1 tablespoon citron, chopped 1 tablespoon lemon juice 1 tablespoon orange peel, 6 egg whites chopped Candied fruit, chopped, or jelly 368 THE EUROPEAN COOKBOOK Mix ground almonds, 2*4 cups powdered sugar, citron, or- ange and lemon peel together. Flavor with salt, vanilla and lemon juice. When thoroughly incorporated lightly fold in beaten egg whites. Shape in rounds with spoon on a buttered, lightly floured baking sheet. Make a depression in center of each with finger tips, sprinkle the last l/2 cup sugar over

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