Difference between revisions of "Macaroons I"
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* ⅜ lb [[powdered sugar]] | * ⅜ lb [[powdered sugar]] | ||
| − | == | + | == Procedures == |
# First work together [[almond]] paste and [[granulated sugar|sugar]] on a smooth board or marble slab. | # First work together [[almond]] paste and [[granulated sugar|sugar]] on a smooth board or marble slab. | ||
# Then add whites of [[egg]]s gradually, and work until mixture is perfectly smooth. | # Then add whites of [[egg]]s gradually, and work until mixture is perfectly smooth. | ||
Latest revision as of 14:07, 15 July 2012
Ingredients
- ½ lb almond paste
- 3 egg whites
- ⅜ lb powdered sugar
Procedures
- First work together almond paste and sugar on a smooth board or marble slab.
- Then add whites of eggs gradually, and work until mixture is perfectly smooth.
- 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.
