Moist Macaroons

Ingredients

• Put 8oz. of blanched Jordan almonds in a mortar
• with a little orange-flower water
• add 12oz. of caster sugar
• add loz. of green angelica cut up fine
• 2oz. of finely-chopped candied peel
• the whites of two eggs

Method

1. 1

   Pound the almonds to a paste, then stir in the sugar over a slow fire until it reaches the thread stage.

2. 2

   When slightly cool, add the angelica, candied peel, and egg whites.

3. 3

   Squeeze out in small quantities on wafer-paper and bake in a slow oven until light brown.

4. 4

   Store in a dry tin or box.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 427. The excerpt below is the record exactly as published.

Moist Macaroons. — Put 8oz. of blanched Jordan almonds in a mortar with a little orange-flower water, and pound them to a paste. Put this into a sugar-boiler, add 12oz. of caster sugar, and stir over a slow fire until the sugar comes to the thread. Remove the pan from the fire, and when the mixture is a little cool, add loz. of green angelica cut up fine, 2oz. of finely-chopped candied peel, and the whites of two eggs

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