Difference between revisions of "Italian Macaroons"
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RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 3 [[egg whites]] | * 3 [[egg whites]] | ||
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# First blanch and pound [[almond|sweet almonds]] (expose them to the air for a day or two before they are required to be pounded) with a little orange-flower [[water]], sifted [[granulated sugar|sugar]], and the frothed egg whites. | # First blanch and pound [[almond|sweet almonds]] (expose them to the air for a day or two before they are required to be pounded) with a little orange-flower [[water]], sifted [[granulated sugar|sugar]], and the frothed egg whites. | ||
# Smooth the ingredients by rubbing them well together, and add very gradually the frothed whites. | # Smooth the ingredients by rubbing them well together, and add very gradually the frothed whites. | ||
Latest revision as of 17:04, 16 July 2012
Ingredients
- 8 ounces of sweet almonds
- a little orange-flower water
- 1 pound of sifted sugar
- 3 egg whites
Procedures
- First blanch and pound sweet almonds (expose them to the air for a day or two before they are required to be pounded) with a little orange-flower water, sifted sugar, and the frothed egg whites.
- Smooth the ingredients by rubbing them well together, and add very gradually the frothed whites.
- When the paste looks soft and smooth, drop it, in quantities about the size of a walnut, through a funnel on to some wafer-paper.
- Bake on the ordinary plate, in a rather slow over, to a pale color.
- A strip or two of almond should be stuck on the top of each macaroon before baking.
- Time, fifteen to twenty minutes to bake.
