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Classic
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page 137
to form a rather hard paste. Of this make little balls, as large as a small
walnut. If the paste is too soft add a little butter, if too hard add a little
white of egg, this time beaten. Were it desired to give the macaroons a brownish
color, mix with the paste a little burnt sugar.
As you form the little ball, that you will flatten to the thickness of one third
of an inch, put them over wafers or on pieces of paper or in a baking tin
greased with butter and sprinkled with half flour and half powdered sugar.
Dispose them at a certain distance from one another as they will enlarge and
swell, remaining empty inside.
Bake in an oven moderately hot.
II
Powdered sugar, ten and a half ounces.
Sweet almonds, three ounces.
Bitter almonds, one ounce.
Two whites of egg.
Skin the almonds and dry them in the sun or on the fire, then chop and grind
very fine with one white of egg poured in various times. When this is done, put
half of the sugar, stirring and kneading with your hand. Then pour everything in
a large bowl and, always mixing, add half of the other white of egg, then the
other half of the sugar and finally the other half of the white.
In this way an homogenous mixture will be obtained of the right firmness. Shake
into a kind
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