Walnut Macaroons

Ingredients

• 3 oz. shelled walnuts
• 1£ oz. sweet almonds
• £ lb. castor sugar
• 1 dessert -sp. rice flour
• 2 or 3 whites of eggs
• 1 tea-sp. orange flower water
• Wafer paper

Method

1. 1

   Blanch the almonds, and put them through a nut-mill with the walnuts, or chop them all finely.

2. 2

   Pound the nuts in a mortar with the orange flower water or lemon juice, and, when smooth, add the rice flour and sugar.

3. 3

   Moisten with the whites of eggs, using only two to commence with and the third if required.

4. 4

   Work the mixture well until light and creamy-looking, then put it into a forcing bag and force out on wafer paper in pieces about the size of half a crown.

5. 5

   Bake in a very moderate oven until crisp and lightly browned.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 920. The excerpt below is the record exactly as published.

Walnut Macaroons 3 oz. shelled walnuts. 1£ oz. sweet almonds. £ lb. castor sugar. 1 dessert -sp. rice flour, 2 or 3 whites of eggs. 1 tea-sp. orange flower water, or a few drops lemon juice. Wafer paper

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