Macaroons Recipe

Beat up a packet of Nelson's Albumen with three teaspoonfuls of cold

water to a strong froth, mix in half-a-pound of finely-sifted sugar and

two ounces each of pounded sweet and bitter almonds. Flour a

baking-sheet, and lay on it sheets of wafer-paper, which can be bought

at the confectioner's, and drop on to them at equal distances, a small

piece of the paste. Bake in a moderate oven for ten minutes, or until

the macaroons are crisp and of a golden colour. When done cut round the

wafer-paper with a knife, and put the cakes on a sieve to dry.



In following recipes for this class of cake some judgment is required in

the choice of the sugar, and the result will vary greatly according as

this is of the right sort, or otherwise. A little more or less sugar may

be required, and only practice can make perfect in this matter. As a

general direction, it may be given that the sugar must be of the finest

quality, and be very finely sifted, but not flour-like.

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