Reference > Farmer's Cookbook > FANCY CAKES AND CONFECTIONS > Macaroons
  Ornamental Frosting II Almond Macaroons  
CONTENTS · BIBLIOGRAPHIC RECORD

Macaroons

1/2 lb. almond paste
Whites 3 eggs
3/8 lb. powdered sugar
Work together almond paste and sugar on a smooth board or marble slab. Then add whites of eggs gradually, and work until mixture is perfectly smooth. Confectioners at first use the hand, afterwards a palette knife, which is not only of use for mixing but for keeping board clean. Shape, using a pastry bag and tube, on a tin sheet covered with buttered paper, one-half inch apart; or drop mixture from tip of spoon in small piles. Macaroon mixture is stiff enough to hold its shape, but in baking spreads. Bake fifteen to twenty minutes in a slow oven. If liked soft, they should be slightly baked. After removing from oven, invert paper, and wet with a cloth wrung out of cold water, when macaroons will easily slip off.


CONTENTS · BIBLIOGRAPHIC RECORD
  Ornamental Frosting II Almond Macaroons  
 
Loading
Click here to shop the Bartleby Bookstore.

Shakespeare · Bible · Strunk · Anatomy · Nonfiction · Quotations · Reference · Fiction · Poetry
© 1993–2014 Bartleby.com · [Top 150] · Subjects · Titles · Authors