Macaroons

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

four ounces of almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
four spoonfuls of orange flower water
the white of four eggs ↝ Egg, white only, raw [Eggs and omelets]
a pound of sugar, sifted ↝ Sugar, NFS [Sugars and honey]
a sheet of wafer paper

Instructions (3)

Blanch four ounces of almonds, and pound with four spoonfuls of orange flower water.
Whisk the white of four eggs to a froth, then mix it, and a pound of sugar, sifted, with the almonds to a paste.
Lay a sheet of wafer paper on a tin, and put the paste on in different little cakes the shape of macaroons.

Original Text

Macaroons.

Blanch four ounces of almonds, and pound with four spoonfuls of orange flower water; whisk the white of four eggs to a froth, then mix it, and a pound of sugar, sifted, with the almonds to a paste; and laying a sheet of wafer paper on a tin, put it on in different little cakes the shape of macaroons.

Notes

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