Macaroons

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (5)
  1. Take a pound of jordan almonds blanched and pounded fine, with a little rose water to preserve them from oiling, and add a pound of sifted sugar.
  2. Whisk the whites of ten eggs to a solid froth and add to the above.
  3. Beat all together for some time.
  4. Have ready wafer paper on tin plates, drop the mixture over it separately the size of a shilling or smaller.
  5. Sift a little sugar over, and bake them.
Original Text
Macaroons. Take a pound of jordan almonds blanched and pounded fine, with a little[294] rose water to preserve them from oiling, and add a pound of sifted sugar; then whisk the whites of ten eggs to a solid froth and add to the above; beat all together for some time. Have ready wafer paper on tin plates, drop the mixture over it separately the size of a shilling or smaller, sift a little sugar over, and bake them.
Notes
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