Macaroons
- 1 lb almonds
- Rose water
- 10 egg whites
- 1 lb powdered sugar
- 1 Tbsp flour
- Butter
Blanch the almonds by pouring boiling water over them. When the skin becomes loose, take the skin off and then dry the almonds through and through. This should be done some hours before you need them.
Pound the almonds in a mortar, a few at a time, adding a little rose water as you pound them to prevent their oiling. Pound the almonds to a smooth paste.
Beat 8 egg whites with the powdered sugar and flour. Add the almonds and 2 more egg whites, beaten light.
Drop the mixture with a spoon on buttered paper or tins. Bake quickly at 400°F.
Pound the almonds in a mortar, a few at a time, adding a little rose water as you pound them to prevent their oiling. Pound the almonds to a smooth paste.
Beat 8 egg whites with the powdered sugar and flour. Add the almonds and 2 more egg whites, beaten light.
Drop the mixture with a spoon on buttered paper or tins. Bake quickly at 400°F.
Submitted by Jul 11, 2010
15 min 30 min 45 min
15 min 30 min 45 min