Frenchdessertvegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Sweet Macaroons
From The table, 1889
Serves 9
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
345Calories
8 gProtein
45 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories345 kcal
Protein8.1 g
Carbohydrates45 g
Fiber3.9 g
Sugars38 g
Total Fat17 g
Saturated Fat1.5 g
Monounsaturated Fat10 g
Polyunsaturated Fat4.1 g
Omega-30 g
Cholesterol41 mg
Sodium17 mg
Potassium247 mg
Calcium91 mg
Iron1.4 mg
Magnesium86 mg
Phosphorus174 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A18 mcg
Vitamin E8.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.1 mg
Folate19 mcg
Choline49 mg
Caffeine0 mg
Water9.9 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 290. The excerpt below is the record exactly as published.
a quarter of a pound of sweet almonds, and two ounces of bitter almonds; peel and pound them as for No. 1307. • Put them into a bowl with twelve ounces of powdered sugar and the whites of two eggs. Mix thoroughly with a wooden spatula for at least five minutes. Then take a pastry-bag (No. 1079), slide down to the bottom of it a No. 3 tube (which should not be larger than a five-cent piece), and pour the preparation into the bag. Prepare a pastry baking- pan; lay on it a piece of brown paper the full size of the pan (do not put it on the stove at present); then with the two hands press the preparation down gently into the papered pan, dropping it carefully into bits the size and shape of a silver quarter-dollar, trying to have them as near alike as possible, and taking care that each is entirely separated from the others. Take a damp towel and drop it gently on to the macaroons, so as to shape them perfectly. Then place the pan in a slow oven for twenty minutes. Before lifting them out, be careful that they are a good golden color. Let them get thoroughly cool. To remove the macaroons easily from the paper, wet part of a table; lay the paper over this for two minutes, and the macaroons will detach very easily. The above quantity will make about fifty macaroons. Put aside in a jar those not needed, as they will keep perfectly fresh for several days. 1210. Sweet Macaroons. — Proceed as for bitter macaroons (No. 1209), only omitting the two ounces of bitter almonds, and substituting for them two extra ounces of sweet almonds, or six ounces in all
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