Macaroons

Ingredients

• 1 lb. of ground sweet almonds
• 1 lb. of caster sugar
• a little grated lemon-rind
• the whites of two eggs
• two more

Method

1. 1

   Mix the ground sweet almonds well with the caster sugar and grated lemon-rind.

2. 2

   Beat in the whites of two eggs, and when thoroughly incorporated, add two more, working the mixture in a mortar.

3. 3

   Put it into a biscuit-bag and squeeze it out onto some wafer-paper, keeping the Macaroons a little apart.

4. 4

   Set three or four pieces of sweet almonds on top of each, and bake in a moderate oven.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 421. The excerpt below is the record exactly as published.

lib. of caster sugar, beat in the almonds, and lay the mixture in small lumps over sheets of wafer- paper placed on a baking sheet. Bake in a moderate oven. (6) Put Jib. of ground sweet almonds into a basin, and mix them well with lib. of caster sugar and a little grated lemon-rind (zest). Beat in the whites of two eggs, and when they are thoroughly incorporated add two more, working the mixture in a mortar. Put it into a biscuit-bag and squeeze it out on to some wafer-paper, keeping the Maca- roons a little apart. Set three or four pieces of sweet almonds on the top of each, and bake in a moderate oven. They can be put in tins until wanted. (7) Take Jib. of sweet almonds and 2oz. of bitter almonds ; blanch and pound them, put them into a boxVl with 12oz. of powdered sugar and the whites of two eggs, and mix thoroughly with a wooden spatula for at least five minutes ; then take a biscuit-hag, slide down to the bottom of it a No. 3 tube, and put the preparation into the bag. Lay a piece of paper over a baking-sheet; then with the two hands press the preparation down gently, dropping it care- fully on to the paper in small quantities, the size and shape of a two-shilling-piece, as near alike as possible, shaping them perfectly with wet fingers, and taking care that each is entirely separated from the others. Then place the plate in a slow oven for twenty minutes. Before lift- ing the Macaroons out, see that they are a bright golden colour. Let them cool. To remove the Macaroons from the paper, wet a table, lay the paper of Macaroons on this for two minutes, and they can be easily removed. Macaroon Basket. — (1) Put fib. of loaf sugar and 1 gill of water into a small saucepan, and place it over the fire until reduced to a syrup. Thickly grease the exterior of a cake-tin with butter, dip the Macaroons separately into the syrup, and cover the bottom of the mould with it. Arrange a row of the Macaroons round the sides of the tin, first dipping them in the syrup; let them get cold, then put in another row, and so on until the tin is well covered, putting them closely together. Leave the tin until the Macaroons have well set, then lift it gently off, and fill the Macaroon basket with crystallised cherries. Whisk J pint of thick cream to a snow ■with 2 table-spoonfuls of caster sugar and a few drops of essence of vanilla. Put Jib. of loaf sugar into a small saucepan with 2 table-spoonfuls of water and a small quantity of gum water, and boil to the crack (see Sugar boiling). Brush a marble slab over with a little Macaroons — continued. oil, pour the sugar on to it, pull it out, cut it into four long pieces, and twist two together. This must be done quickly before the sugar gets cold. Take the handles thus formed, fasten one end of them to one side of the Maca- roon basket, bring the other end over and fasten it on to the other side, then drop the whipped cream over the cherries (see Fig. 1114). This makes a very pretty ornament to a dessert-table, and will be found sufficiently simple in its construction. (2) Dissolve 1 table spoonful of gum arabic in J pint of boiling water ; when thoroughly melted, mix in Jib. of powdered white sugar. Stir it over the fire till the" sugar is quite melted, and then let it simmer till very thick. Take an ordinary cake-tin, turn it upside down, and butter well the outside both bottom and sides. Take about lib. of Macaroons, stand the melted gum and sugar in a pan of boiling water so that it will keep hot, and cover the bottom of the tin with Macaroons laid close together, first dipping their edges in the melted gum and sugar to make them adhere to one another ; then commence to build walls of them up the sides of the tin, sticking them together as before with the melted gum and sugar ; let each row of the walls get quite firm before adding the next, and be careful in adding the last row to make it adhere to the bottom of the basket as well as to the row it is laid on the top of. Let the basket remain on the tin till quite firm and hard, then lift it off very carefully. Make two rings of Macaroons and stick one on at each end to represent handles. Stand the basket on a flat dish and fill it with whipped cream, heaping it high. Ornament the cream with comfits or little bits of red jelly. Macaroon Cake. — (1) Warm Jib. of butter and mix it in with lib. of sugar, working them to a cream ; add six eggs, two at a time, beat them in, then add 1 teacupful of milk, 2 teaspoonfuls of baking-powder, and sufficient flour to make it of that consistency that it will roll out. About 21b. will be enough. Work the dough thoroughly on the table, roll out thin, and put it on a well-buttered baking-sheet. Pnt it in a moderate oven and bake slightly, as it will have to be baked again when used for Macaroon paste or such like. (2) Blanch and pound 2oz. of sweet and loz. of bitter almonds, moistening them occasionally with brown brandy whilst pounding. Beat the yolks of three eggs to a stiff froth, and mix them with fib. of caster sugar and the pounded almonds. Blanch loz. of sweet almonds and cut them into thin fillets. Whisk three more eggs to a stiff froth, add them to the above mixture, then whisk the whole to a stiff batter. Butter a cake-tin, turn the mixture into it, and bake in a moderate oven. Macaroon Cheese Cakes. — (1) Put 6oz. of Macaroons in a mortar with four blanched bitter almonds, and pound them smoothly; then beat them up with 3oz. of warmed butter, the yolks of four eggs, the whites of two, and caster sugar For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. 895 Macaroons — continued. to taste; beat the mixture thoroughly for ten or fifteen minutes. Butter some small patty-pans, line them with a rich puff paste, and fill with the above mixture. Bake in a quick oven until lightly browned. When cooked, take the cheese cakes out of the tins, arrange them on a dish garnished with a folded napkin or an ornamental dish- paper, and serve. (2) Blanch and dry 2oz. of sweet almonds, and pound them in a mortar. Work in 3oz. of sugar and the whites of two eggs

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