To make Mackerons

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (8)
  1. Scald, blanch and throw the almonds into cold water.
  2. Dry the almonds in a cloth.
  3. Pound the almonds in a mortar.
  4. Moisten them with orange-flower water, or the white of an egg, until they turn to an oil.
  5. Take an equal quantity of fine powder sugar with three or four whites of eggs, and a little musk.
  6. Beat all well together.
  7. Shape them on wafer-paper with a spoon round.
  8. Bake them in a gentle oven on tin plates.
Original Text
To make Mackerons. TAKE a pound of alinonds, let them be scalded, blanched and thrown into cold water, then dry them in a cloth, and pound them in a mortar, moisten them with orange-flower water, or the white of an egg; let them turn to an oil: afterwards take an equal quantity of fine powder sugar, with three or four whites of eggs, and a little musk, beat all well together, and shape them on wafer-paper with a spoon round. Bake them in a gen- tle oven on tin plates.
Notes
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