Difference between revisions of "Almond Macaroons"
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* 3 ounces finely chopped or ground [[almond]]s (first blanched and dried) | * 3 ounces finely chopped or ground [[almond]]s (first blanched and dried) | ||
| − | == | + | == Procedures == |
# First beat the [[egg white]]. | # First beat the [[egg white]]. | ||
# Gradually beat in the [[granulated sugar|sugar]], and beat till very stiff. | # Gradually beat in the [[granulated sugar|sugar]], and beat till very stiff. | ||
Latest revision as of 16:42, 15 July 2012
Ingredients
- 1 egg white
- ⅓ cup granulated sugar
- 3 ounces finely chopped or ground almonds (first blanched and dried)
Procedures
- First beat the egg white.
- Gradually beat in the sugar, and beat till very stiff.
- Add the chopped almonds.
- Put on oiled paper.
- Bake fifteen to twenty minutes in a cool oven.
- When done, invert the paper and wet with a cloth wrung out of cold water.
- The macaroons will then easily peel off.
- Before baking, the macaroons may be sprinkled with almonds which have been blanched and shredded or chopped.
