Barbados Jumbles
- 4 egg yolks, beaten very light
- 1 Tbsp rose water
- 1 lb white sugar
- 8 egg whites, beaten to a stiff froth
- 3/4 lb flour
Add the rose-water to the beaten egg yolks, then add the sugar. Add the beaten egg whites alternately with the flour. Stir lightly.
Drop with a spoon on buttered tins the size of a macaroon. Bake in a quick oven at 400°F. When they start browning around the edges, they are done. Take them off carefully with a broad-bladed knife or a cake turner and lay them on a large dish to cool off.
Drop with a spoon on buttered tins the size of a macaroon. Bake in a quick oven at 400°F. When they start browning around the edges, they are done. Take them off carefully with a broad-bladed knife or a cake turner and lay them on a large dish to cool off.
Submitted by Jul 11, 2010
15 min
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