Macaroons

The cake and biscuit book · Douglas, Elizabeth · 1903
Source
The cake and biscuit book
Time
Cook: 20 min Total: 20 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (4)
Instructions (7)
  1. Blanch and pound the almonds, add to them a little rose water.
  2. Mix thoroughly with the sugar over a fire.
  3. Whisk the whites to a stiff froth.
  4. Add to the almonds.
  5. Grease a paper and spread it on a baking sheet.
  6. Put the mixture on by spoonfuls.
  7. Bake in a rather slow oven for twenty minutes.
Original Text
Macaroons 1 lb. sweet almonds Whites of four eggs 1 lb. powdered sugar Rose water Blanch and pound the almonds, add to them a little rose water. Mix thoroughly with the sugar over a fire. Whisk the whites to a stiff froth. Add to the almonds. Grease a paper and spread it on a baking sheet. Put the mixture on by spoonfuls. Bake in a rather slow oven for twenty minutes.
Notes
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