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Walnut Macaroons

Name: Walnut Macaroons
Yield: 8 servings
Ingredients: % lb. of ground walnuts; 3 whites of eggs; % lb. of sugar; % tsp. of vanilla

From The art of German cooking and baking, 1922

Serves 8

Presented as published in 1922. 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

322Calories

7 gProtein

32 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories322 kcal

Protein6.7 g

Carbohydrates32 g

Fiber1.9 g

Sugars29 g

Total Fat20 g

Saturated Fat2.3 g

Monounsaturated Fat3.2 g

Polyunsaturated Fat14 g

Omega-30 g

Cholesterol70 mg

Sodium28 mg

Potassium152 mg

Calcium39 mg

Iron1.2 mg

Magnesium47 mg

Phosphorus135 mg

Zinc1.1 mg

Copper0.5 mg

Manganese1 mg

Vitamin D0.4 mcg

Vitamin C0.4 mg

Vitamin A30 mcg

Vitamin E0.4 mg

Vitamin K0.8 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate37 mcg

Choline66 mg

Caffeine0 mg

Water16 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 153. The excerpt below is the record exactly as published.

WALNUT MACAROONS. % lb. of ground walnuts 3 whites of eggs % lb. of sugar % tsp. of vanilla

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