Almond Tartlets

The pudding and pastry book · Douglas, Elizabeth · 1903

Source: The pudding and pastry book
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

¹⁄₄ lb. sweet almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
5 ozs. powdered sugar ↝ Sugars, powdered [Sweets]
10 drops vanilla ↝ Vanilla extract [Spices and Herbs]
6 whites of eggs ↝ Egg, white only, raw [Eggs and omelets]
A few drops of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
puff pastry ↝ Pastry, puff [Doughnuts, sweet rolls, pastries]

Instructions (5)

Blanch and pound the almonds with the lemon juice.
Add the sugar.
Whip the whites to a stiff froth.
Stir in the almonds, sugar and vanilla.
Bake in a moderate oven in patty pans lined with puff pastry.

Original Text

Almond Tartlets—I

¹⁄₄ lb. sweet almonds 5 ozs. powdered sugar 10 drops vanilla 6 whites of eggs A few drops of lemon juice

Blanch and pound the almonds with the lemon juice. Add the sugar. Whip the whites to a stiff froth. Stir in the almonds, sugar and vanilla. Bake in a moderate oven in patty pans lined with puff pastry.

Notes

—