Orange-Flower Macaroons

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Time
Total: 20 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (3)
  1. Weigh two ounces of the petals of freshly gathered orange-blossoms after they have been picked from the stems; and cut them very small with a pair of scissors into the sugar, as they will become discoloured if not mixed with it quickly after they are cut.
  2. When all are done, add the whites of seven eggs, and whisk the whole well together until it looks like snow; then drop the mixture on paper without delay, and send the cakes to a very cool oven.
  3. It is almost impossible to state with accuracy the precise time required for these cakes, so much depends on the oven: they should be very delicately coloured, and yet dried through.
Original Text
ORANGE-FLOWER MACAROONS. (DELICIOUS.) Have ready two pounds of very dry white sifted sugar. Weigh two ounces of the petals of freshly gathered orange-blossoms after they have been picked from the stems; and cut them very small with a pair of scissors into the sugar, as they will become discoloured if not mixed with it quickly after they are cut. When all are done, add the whites of seven eggs, and whisk the whole well together until it looks like snow; then drop the mixture on paper without delay, and send the cakes to a very cool oven. Pounded sugar, 2 lbs.; orange-blossoms, 2 oz.; whites of eggs, 7:20 minutes or more. Obs.—It is almost impossible to state with accuracy the precise time required for these cakes, so much depends on the oven: they should be very delicately coloured, and yet dried through.
Notes
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