VERY FINE COCOA-NUT MACAROONS

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Time
Cook: 20 min Total: 20 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (7)
  1. Grate a fresh cocoa-nut, spread it on a dish or tin, and let it dry gradually for a couple of days, if it can be done conveniently.
  2. Add to the dried cocoa-nut double its weight of fine sifted sugar, and the whites of eight eggs beaten to a solid froth.
  3. Roll the mixture into small balls.
  4. Place them on a buttered tin.
  5. Bake them in a very gentle oven about twenty minutes.
  6. Move them from the tin while they are warm.
  7. Store them in a very dry canister as soon as they are cold.
Original Text
VERY FINE COCOA-NUT MACAROONS. Rasp a fresh cocoa-nut, spread it on a dish or tin, and let it dry gradually for a couple of days, if it can be done conveniently; add to it double its weight of fine sifted sugar, and the whites of eight eggs beaten to a solid froth (see page 543), to the pound. Roll the mixture into small balls, place them on a buttered tin, and bake them in a very gentle oven about twenty minutes. Move them from the tin while they are warm, and store them in a very dry canister as soon as they are cold. Cocoa-nut, 1/2 lb.; sugar, 1 lb.; whites of eggs, 8: very gentle oven, 20 minutes.
Notes
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