Macaroons with Filberts

Ingredients

• 1 lb. of filberts
• caster sugar to taste
• the whites of eggs

Method

1. 1

   Crack and brown filberts, pound with egg white and sugar.

2. 2

   Form into balls and bake until golden.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 423. The excerpt below is the record exactly as published.

the whites of eggs. Shape the paste into round balls fin. in diameter, put them on sheets of paper, leaving a little space between each, sift over some caster sugar, and bake in a slow oven until they are of a golden colour. When done, take them out of the oven, turn the paper over and damp it a little, so that it can be easily taken off, then put the Macaroons on a sieve till wanted. (2) Grate 4oz. of French chocolate, and mix with it 12oz. of ground almonds, ljlb. of caster sugar, 1 table-spoonful of vanilla sugar, and the whites of three eggs. When the mixture is worked into a stiff paste, shape it into short fingers, and lay them on a sheet of wafer-paper ; bake in a moderate oven. Macaroons made with. Cocoa-nut. — Put 8oz. of sifted crushed loaf sugar and the whites of two eggs into a basin, beat them well for a-quarter-of-an-hour, then add another white and beat it in, next 1 teaspoonful of lemon-juice, and, lastly, another white of egg. When these are well worked in, add Jib. of cocoa-nut, grated and beaten to a pulp in a mortar, drop the mixture on to a slightly-greased baking-sheet, place it in the oven, and bake until the Macaroons are done. A very slow oven should be used to bake them in, otherwise they will melt and spoil. Macaroons flavoured with Coffee. — Mix lib. of ground almonds and 1 Jib. of caster sugar in a basin with a little extract of coffee, and add the whites of three eggs to form it into a paste. Put it out on wafer-paper in the shape of fingers, and bake in a moderate oven until they are a light pale brown. Take them out when done, remove the paper by damping, and put them away in boxes or tins until wanted. Macaroon Cream Ice.— Take Goz. of Macaroons, put them into a tin pan, and place in a moderate oven to dry for ten minutes. Remove, lay them on a table to cool for twenty minutes, put them in a mortar, pound thoroughly, and sift them over a sheet of paper. Have ready a vanilla cream ice, add to it the sifted Macaroons, mixing thoroughly with the spatula for five minutes, and with this fill a three- pint mould, covering it tightly. Have ready a pail with broken ice and rock salt at the bottom, lay the mould in, and fill up the pail with more ice and salt. Let it freeze for two hours, and when ready to serve dip the mould into warm water, turn out the cream on to a dish with a fancy paper over, and send to the table immediately. Macaroon Custard.— Crush plenty of Macaroons with half their quantity of ratafias ; beat the yolks of six e<ws together with 1 J pints of cream, sweeten to taste with caster sugar, and flavour with any essence liked ; pour the custard into a lined saucepan, and stir it over a gentle fire with a wooden spoon until on the point of boiling, when it should be instantly removed, or the eggs wid curdle. Mix the biscuits with the custard, and pile them on a Mass dish ; whisk two whites of eggs to a stiff froth, spread them over the top of the custard, grate over a small quantity of nutmeg, and serve. Macaroons with Filberts.— (1) Crack Jib. of filberts

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