Recipes > Desserts > Cookies & Squares > Macaroons > Macaroons



  • 1/2 pound of almonds
  • whites of 4 eggs
  • 1 1/4 cupfuls of powdered sugar


Pound the blanched almonds to a paste, adding a teaspoonful of rose-water to keep them from oiling; add also the sugar, a little at a time, while pounding the almonds; add a few drops of almond essence and the whipped whites of the eggs; beat thoroughly together. Drop the mixture in balls one half inch in diameter on strips of paper, using a pastry-bag. If not stiff enough to hold their shapes without spreading, add one tablespoonful of flour.


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The Century Cook Book (1901).

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