Vintage Recipes

Making Macaroons

Confectioners at first use the hand, afterwards a palette knife, which is not only of use for mixing but for keeping board clean. Shape, using a pastry bag and tube, on a tin sheet covered with buttered paper, one half inch apart; or drop mixture from tip of spoon in small piles. Macaroon mixture is stiff enough to hold its shape, but in baking spreads. Bake fifteen to twenty minutes in a slow oven. If liked soft, they should be slightly baked. After removing from oven, invert paper, and wet with a cloth wrung out of cold water, when macaroons will easily slip off.

HICKORY NUT MACAROONS.

One cup of nut kernels (chopped fine), one cup of light brown sugar; rub well together one-half cup flour, one egg (beaten light); mix well, and drop with a spoon on buttered dripping pan. Bake with a slow fire.

HICKORY MACAROONS.

Two eggs, two coffee-cups brown sugar, two cups flour, two tablespoons water, one-half teaspoon baking powder, two cups hickory nut meats.

COCOANUT MACAROONS.

Two-thirds cup white sugar, one-half cup water; boil as for candy; remove from the fire; stir in one-half pound crystallized cocoanut; then add by degrees the beaten whites of three eggs. Mix thoroughly with a spoon; drop and spread in small cakes on buttered tins; bake until slightly browned.

CHOCOLATE MACAROONS.

One cake German sweet chocolate, one egg, one cup sugar, one-half cup milk, one lump butter size of a walnut.


Macaroons


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