Macaroons

The cake and biscuit book · Douglas, Elizabeth · 1903
Source
The cake and biscuit book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (6)
  1. Blanch and pound the almonds, adding to them a little rose water.
  2. Put in a basin, cover and set aside for twenty-four hours.
  3. Then beat the whites to a very stiff froth.
  4. Stir in the sugar lightly and add the almonds and arrowroot gradually.
  5. Drop spoonfuls of the mixture on buttered paper, sprinkle with powdered sugar and bake on a tin sheet in a quick oven until a delicate brown.
  6. One or two sliced almonds can be stuck into each biscuit.
Original Text
Macaroons 1 lb. sweet almonds 10 bitter almonds Whites of eight eggs 1 tea-spoon arrowroot Blanch and pound the almonds, adding to them a little rose water. Put in a basin, cover and set aside for twenty-four hours. Then beat the whites to a very stiff froth. Stir in the sugar lightly and add the almonds and arrowroot gradually. Drop spoonfuls of the mixture on buttered paper, sprinkle with powdered sugar and bake on[Pg 104] a tin sheet in a quick oven until a delicate brown. One or two sliced almonds can be stuck into each biscuit.
Notes
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