Macaroons
From French dishes for American tables, 1886
Let cool before removing from paper.
Presented as published in 1886. 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
Nutrition per serving
4209Calories
61 gProtein
725 gCarbs
125 gFat
Full nutrition (34 nutrients)
Calories4209 kcal
Protein61 g
Carbohydrates725 g
Fiber24 g
Sugars666 g
Total Fat125 g
Saturated Fat12 g
Monounsaturated Fat75 g
Polyunsaturated Fat27 g
Omega-30 g
Cholesterol372 mg
Sodium156 mg
Potassium1814 mg
Calcium639 mg
Iron11 mg
Magnesium597 mg
Phosphorus1339 mg
Zinc7.8 mg
Copper2.2 mg
Manganese4.9 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.6 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water87 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 90. The excerpt below is the record exactly as published.
Macaroons. Put half a pound of al- monds in boiling water, remove the skins, then put the almonds in cold water, which drain off, and put them in the oven to dry. Pound them to a paste, adding, by degrees, the white of an egg ; then add a pound and a half of powdered sugar, again pound well, adding, little by little, the whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.