Macaroons

Ingredients

• one pound of almonds, blanched and pounded
• one pound of sugar
• the whites of four eggs
• a spoonful of rose-water
• Dust some fine cinnamon over.

Method

1. 1

   Melt the sugar and almonds over the fire till quite a tough jelly.

2. 2

   Then have ready the whites of four eggs beaten to a froth, whip together when cold.

3. 3

   This way of melting the sugar and almonds is excellent, as it prevents the macaroons from running together in the tins.

4. 4

   The old-fashioned way was to put a small piece of citron preserve on every cake.

Nutrition per serving

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 44. The excerpt below is the record exactly as published.

MACAROONS. fMrs. Myburgh. A very old Dutch Recipfe) Take one pound of almonds, blanched and pounded, and one pound of sugar. Melt the sugar and almonds over the fire till quite a tough jelly. Then have ready the whites of four eggs beaten to a froth, whip together when cold. This way of melting the sugar and almonds is excellent, as it prevents the macaroons from running together in the tins. Dust some fine cinnamon over. The old-fashioned way was to put a small piece of citron pre- serve on every cake. When pounding the almonds add a spoonful of rose-water

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