Macaroone

Blanch a pound of sweet almonds, pound them in a mortar with rose water; whip the whites of seven eggs to a strong froth, put in one pound of powdered sugar, beat it some time, then put in the almonds--mix them well, and drop them on sheets of paper buttered; sift sugar over, and bake them quickly.

Original Recipe

Blanch a pound of sweet almonds, pound them in a mortar with rose water; whip the whites of seven eggs to a strong froth, put in one pound of powdered sugar, beat it some time, then put in the almonds--mix them well, and drop them on sheets of paper buttered; sift sugar over, and bake them quickly. Be careful not to let them get discoloured.

Ingredients

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  • rose water
  • butter
  • sugar

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Required Gear

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Mortar and pestle
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Whisk
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Baking sheet

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Instructions

  1. 1

    Blanch a pound of sweet almonds, pound them in a mortar with rose water; whip the whites of seven eggs to a strong froth, put in one pound of powdered sugar, beat it some time, then put in the almonds--mix them well, and drop them on sheets of paper buttered; sift sugar over, and bake them quickly.

  2. 2

    Be careful not to let them get discoloured.

Sources & Citations

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Recipe by mary-randolph from The Virginia Housewife; Or, Methodical Cook (1824)