From Mrs Beeton's Household Management
INGREDIENTS:
1/2 lb. of sweet almonds,
1/2 lb. of sifted loaf sugar,
the whites of 3 eggs,
wafer-paper.
Mode:
Blanch, skin, and dry the
almonds, and pound them well with a little orange-flower water or plain water;
then add to them the sifted sugar and the whites of the eggs, which should be
beaten to a stiff froth, and mix all the ingredients well together. When the
paste looks soft, drop it at equal distances from a biscuit-syringe on to
sheets of wafer-paper; put a strip of almond on the top of each; strew some
sugar over, and bake the macaroons in rather a slow oven, of a light brown
colour when hard and set, they are done, and must not be allowed to get very
brown, as that would spoil their appearance. If the cakes, when baked, appear
heavy, add a little more white of egg, but let this always be well whisked before
it is added to the other ingredients. We have given a recipe for making these
cakes, but we think it almost or quite as economical to purchase such articles
as these at a good confectioner’s.
Time.—From 15 to 20 minutes, in a slow
oven.
Average cost, 1s. 8d. per lb.
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