Italian Macaroons
A historical recipe from The Bread and Biscuit Baker's and Sugar-Boiler's Assistant Including a Large Variety of Modern Recipes, by Robert Wells (1890).
A historical recipe
The Bread and Biscuit Baker's and Sugar-Boiler's Assistant Including a Large Variety of Modern Recipes, by Robert Wells (1890). Project Gutenberg eBook #53627.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- 1 lb. of Valentia almonds
- 2 lbs. of powdered sugar
Method
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- 1 lb.
- of Valentia almonds, 2 lbs.
- of powdered sugar, 7 or 8 whites of eggs.
- Beat the almonds with whites of eggs, but not so fine as for common macaroons;
- lay out stiff on wafer-paper;
- have almonds cut in slices, one into six pieces, lay them on the sides and top of each macaroon;
- ice them well from the icing-bag, and bake in a slow oven.
Plating
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