Almond Macaroons
- 1 pound almonds
- Rose water or oil of lemon
- 1 pound of white sugar
- 4 eggs
Take 1 pound almonds, blanch them and pound to a paste with a little rose water or oil of lemon; add 1 pound of white sugar, and the well-beaten whites of 4 eggs. Bake in drops or small cakes on buttered tins in a slow oven to a light brown. Some glaze them with beaten yolk of egg and others dust on sugar before baking them. Keep in tightly closed tin boxes or glass jars.
Submitted by Nov 29, 2009
15 min 30 min 45 min
15 min 30 min 45 min