MACAROONS

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904
Source
The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (8)
Instructions (9)
  1. Blanch and pound 1/2lb. of sweet almonds, moistening as you pound with a few drops of egg white to prevent oiling.
  2. Add to this 9oz. or 10oz. of fine rice flour, and about 1lb. of fine sifted sugar, working it all well and lightly together with a delicately clean spoon.
  3. Add the finely-grated rind of a small lemon and a little essence of vanilla.
  4. Beat it all lightly for five minutes.
  5. Add the whites of four stiffly-whipped eggs.
  6. Drop this in little heaps the size of a florin on to papered baking sheets.
  7. Make a little hollow in the centre of each with your finger.
  8. Drop in this a little bright coloured jelly or marmalade.
  9. Brush over with a drop or two.
Original Text · last edited 4 days ago
MACAROONS.—Macarons Aimes.—Blanch and pound ½lb. of sweet almonds, moistening as you pound with a few drops of egg white to prevent oiling; then add to this 9oz. or 10oz. of fine rice flour, and about 1lb. of fine sifted sugar, working it all well and lightly together with a delicately clean spoon, adding the finely-grated rind of a small lemon and a little essence of vanilla. Now beat it all lightly for five minutes, then add the whites of four stiffly-whipped eggs, and drop this in little heaps the size of a florin on to papered baking sheets; make a little hollow in the centre of each with your finger, drop in this a little bright coloured jelly or marmalade, brush over with a drop or two
Notes
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