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ALMOND MACAROONS

(Passover Dishes) - (The International Jewish Cook Book)







One pound of almonds ground fine, one and one-half pounds of powdered
sugar, the whites of five eggs and the grated rind of two lemons. Beat
the whites of eggs to a snow, add the sugar and the grated lemon rind
and almonds; mix it well together. Grease a very thin paper with olive
oil, sprinkle some powdered sugar over it, place on a tin. Form the
cakes and place them a little distance from each other and bake in a
very moderate oven. When done let them cool before you touch them.

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ALMOND MACAROONS, No. 1

Blanch half a pound of almonds, pound in mortar to a smooth paste, add
one pound of pulverized sugar and the beaten whites of four eggs, and
work the paste well together with the back of a spoon. Dip your hands in
water and roll the mixture into balls the size of a hickory nut and lay
on buttered or waxed paper an inch apart. When done, dip your hands in
water and pass gently over the macaroons, making the surface smooth and
shiny. Set in a cool oven three-quarters of an hour.

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ALMOND MACAROONS, No. 2

Prepare the almonds by blanching them in boiling water. Strip them of
the skins and lay them on a clean towel to dry. Grate or pound one-half
pound of almonds, beat the whites of five eggs to a stiff, very stiff
froth; stir in gradually three-quarters of a pound of pulverized sugar
(use confectioner's sugar if you can get it), and then add the pounded
almonds, to which add a tablespoon of rosewater or a teaspoon of essence
of bitter almonds. Line a broad baking-pan with buttered or waxed paper
and drop upon this half a teaspoon of the mixture at a time, allowing
room enough to prevent their running together. Sift powdered sugar over
them and bake in a quick oven to a delicate brown. If the mixture has
been well beaten they will not run. Try one on a piece of paper before
you venture to bake them all. If it runs add a little more sugar.

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ALMOND MACAROONS WITH FIGS

Beat stiff the whites of three eggs, add one-half pound of sugar, and
one-half pound of finely cut figs, one-half pound of either blanched
almonds cut into long slices, or cut up walnuts. Heat a large pan, pass
ironing-wax over surface, lay in waxed paper, and drop spoonfuls of
mixture on paper, same distance apart. Bake very slowly in very moderate
oven. Remove and let cool; then take paper out with the macaroons, turn
over and place hot cloths on wrong; side, when cakes will drop off.

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ALMOND MACAROONS (AS PREPARED BY MARY)

Three eggs (whites only), 3/4 pound of pulverized sugar, 1/2 pound of
almond paste (which may be bought ready prepared). Beat eggs very
stiff, add other ingredients. Drop teaspoonfuls on a baking sheet and
bake in a moderate oven 15 or 20 minutes. Macaroons prepared from this
recipe are delicious and resemble those sold by confectioners.









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