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page 165
ALMOND MACAROONS
Blanch and pound with a little rose-water half a pound of almonds; add half a
pound of sifted sugar, the whites of two eggs (not beaten), form into a paste.
Dip your hand in water, and roll the preparation into balls the size of a
nutmeg; lay them an inch apart, on buttered paper, in a baking tin. Bake in a
slow oven until a light brown.
ALMOND MACAROONS
To a pound of the best white sugar, sifted, add a pound of blanched almonds; put
in a few drops of rose-water as you beat them together in a mortar. Add to them
the well-beaten whites of six eggs, and form the paste into shapes in the palm
of the hand by using a little flour; butter some sheets of white paper, and drop
the macaroons on it, leaving a space between them. Strew a little white sugar on
them, and put in the oven to bake a light brown. Almonds are blanched by pouring
hot water on them, and slipping off the brown coating.
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