Macaroons, No. 3

Ingredients

• The whites of three eggs
• three-quarters of a pound of sugar
• half a pound of almonds

Method

1. 1

   Beat the egg whites to a stiff froth, add sugar and chopped almonds, stir them in and drop on buttered tins.

2. 2

   Bake in a moderate oven.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 117. The excerpt below is the record exactly as published.

Macaroons, No. 1. Blanch a pound of almonds by pouring boiling water over them, and when the skin becomes loose, taking it off; then dry them thoroughly, and this should be done some hours before you use them ; then pound them, a few at a time, in a mortar, adding a little rose-water as you pound them, to prevent their oiling. When you have them all in a smooth paste, beat the whites of eight eggs with a pound of powdered sugar and a bablespoonful of flour, add the almonds and two more whites of eggs beaten light, drop them with a spoon on buttered paper oi tins, and bake quickly. Macaroons, Ko. 2. Blanch and dry half a pound of almonds the day before you want to use them, placing them on a sieve to dry ; pound them in a mortar with a pound and a quarter of sifted sugar ; 84d CAKE. 243 gradually tlie whites of two eggs, pound well together ; keep adding the whites of eggs until you have used the whites of eleven eggs ; beat well, and lay them on paper in pieces the siie if walnuts, so they will not touch. Bake in a moderate oven a {ght yellow color. Take them off carefully with a knife. Kacaroons, Ho. 3. The whites of three eggs beaten to a stiff froth and added to three-quarters of a pound of sugar

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