Nut Macaroons

Ingredients

• white of 1 egg
• 1 cup nut meats
• 1 cup light brown sugar
• 1/2 teaspoon salt

Method

1. 1

   Heat white of egg until light, and while beating constantly, add sugar gradually.

2. 2

   Fold in nut meats, finely chopped, and sprinkled with salt.

3. 3

   Drop from tip of spoon one inch apart on buttered sheet, and bake in a moderate oven until delicately browned.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 69. The excerpt below is the record exactly as published.

nut Macaroons whites 2 eggs, well beaten 1 cup powdered sugar pinch salt 2 tablespoons corn starch 2 cups cocoanut Drop on buttered pans and bake. Mrs. I'anny Huntley Truair (Uho 8igma). Nut Macaroons white of 1 egg 1 cup nut moats 1 cup light brown sugar \.i teaspoon salt Take a very scant cup of sugar and if it is loo dark brown, use a little white to make the nu>asure. Heat white of egg until light, and while beating conslanlly, add sugar gradually. Fold in nut meats, finely chopped, ami sprinkU>d with salt. Drop from tip of spoon one inch apart on buttered sheet, and bake in ;i moderate oven until delic!ilt<ly browned. Tlus nripe niakes twi>lve macaroons. Alice CMuistopher Browne (Signuv). 169 170 DELTA GAMMA COOK BOOK Peanut Macaroons 1 cup powdered sugar 1 cup peanut meats 1 tablespoon flour whites of 2 eggs Mix flour and sugar, add peanuts and eggs, bake on buttered tins. Mabel Kellogg (Chi). Peanut Macaroons whites of 3 eggs, well beaten 1 cup sugar, beaten in 1 glass of peanut butter Mix and drop on oiled paper. Bake in moderate oven for twenty or twenty-five minutes. Helen Stevens West (Sigma). Marguerites white of one egg, beaten stiff 4 tablespoons granulated sugar Yi cup EngMsh walnuts, finely chopped Stir in one-half teaspoon mapleine. Spread on salted wafers and bake until brown. This is sufficient for twenty chips. Jeannette R. Fox (Nu). Marguerites Boil one cup sugar and one-half cup water until it threads. Re- move to back of stove and drop in five marshmallows, cut in pieces. Let stand to dissolve, then gradually pour onto whites of two eggs, beaten until foamy. Add two tablespoons shredded cocoanut, one- fourth teaspoon vanilla. When partly cool, add one cup English walnut meats. Spread on saltines and brown slightly in a hot oven. This quantity will spread between three and four dozen crackers. Grace Johnston (Omieron). Mocha Cakes Cut a square or oblong of angel cake into small cubes about one and three-quarters inches each way. Mix powdered sugar and but- ter to form a filhng that will be soft enough to spread easily. Spread on all sides of each little cube of angel food and roll in ahnonds that have been browned and ground or chopped fine. These are very nice for afternoon tea. Ruth Scott Dancer (Xi). COFFEE CAKE AND GINGER BREADS Bishop's Bread 3 eggs 1 cup almonds not blanched 1 cup sugar 1}/^ cups flour 1 cup raisins 13^ teaspoons baking powder Mix eggs and sugar thoroughly, add other ingredients, put in shallow pan and bake in slow oven. Cut in strips while warm and leave in pan to cool. Margaret Jayne (Tau). Blitz KUchen }/2 cup butter 2 eggs % cup sugar rind 1 lemon, grated }/2 cup milk \}/2 cups flour, measured after sifting 3/2 teaspoon baking powder blanched almonds, cut lengthwise and mixed with sugar and cinnamon Cream butter, add sugar and beat well, stir in eggs, lemon rind, milk, and flour with baking powder, alternately. Spread in two biscuit tins, cover with almonds. Bake twenty minutes. Evelyn N. Walbridge (Omega Sigma). Almond Short Bread 1 pound flour pinch salt }/2 pound butter 5 ounces sugar 1 ounce blanched and chopped almonds Sift the flour and salt onto a baking board. Knead the butter and sugar together, then gradually draw in the flour, kneading well, add the almonds and knead again, keeping the lump firm in both hands. When all is worked up into a stiff paste cut it into three pieces and make each piece round, and about half an inch thick, pinch the edges, dust over with finely chopped almonds, and bake in a moderate oven until they are a nice brown color. The time depends on the thickness of the cakes — from one-fourth to one-half hour. Jean Mearns (Alpha Ganuna). 171 172 DELTA GAMMA COOK BOOK Scotch Short Bread )/2 cup sugar 2 cups flour 1 cup butter 1 teaspoon salt

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