Recipes > Desserts > Tarts > Macaroon Tarts

Macaroon Tarts


  • rich pie dough
  • any desired preserve
  • whites of 3 eggs
  • 1/2 pound of powdered sugar
  • 1/2 pound of grated almonds


Line a gem or muffin-pan with rich pie dough; half fill each tart with any desired preserve, and bake in a quick oven. Beat the whites of the eggs to a stiff froth and add powdered sugar and stir about ten minutes or until very light, and gradually grated almonds. Divide this macaroon paste into equal portions. Roll and shape into strips, dusting hands with powdered sugar in place of flour. Place these strips on the baked tarts in parallel rows to cross each other diagonally. Return to oven and bake in a slow oven about fifteen minutes. Let remain in pans until almost cold.


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The International Jewish Cook Book (1919).

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