Macaroons No. 2
- 1 pound of almonds
- Orange or rose-water
- 1 pound of fine loaf-sugar,
- Whites of 4 eggs
Take one pound of almonds, blanch them and throw them into cold water; then rub them dry with a cloth, and pound them in a mortar; moisten them with orange or rose-water. Take one pound of fine loaf-sugar, whisk the whites of four eggs, beat all of the above ingredients well together, shape the cakes round the with a spoon, or paper previously buttered and sugared, and bake them in a moderately heated oven, on tin plates.
Submitted by Aug 28, 2009
15 min 30 min 45 min
15 min 30 min 45 min