Frenchdessert

Macaroons

Name: Macaroons
Yield: 18 servings
Cuisine: French
Ingredients: one pound of blanched sweet almonds; one and one-fourth pounds of lump sugar; one-fourth pound or more of corn-starch; six ounces of rice, or wheat flour; whites of six eggs

From Dora's cook book, 1888

Serves 18

Presented as published in 1888. 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

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 82. The excerpt below is the record exactly as published.

MACAROONS. Pound in a mortar one pound of blanched sweet almonds and one and one-fourth pounds of lump sugar until they are fine; then add one-fourth pound or more of corn- starch, six ounces of rice, or wheat flour; mix into a fine smooth paste with the whites of six eggs

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