(7) Take Jib. of sweet almonds and 2oz. of bitter almonds ;
blanch and pound them, put them into a boxVl with 12oz.
of powdered sugar and the whites of two eggs, and mix
thoroughly with a wooden spatula for at least five minutes ;
then take a biscuit-hag, slide down to the bottom of it a
No. 3 tube, and put the preparation into the bag. Lay
a piece of paper over a baking-sheet; then with the two
hands press the preparation down gently, dropping it care-
fully on to the paper in small quantities, the size and
shape of a two-shilling-piece, as near alike as possible,
shaping them perfectly with wet fingers, and taking care
that each is entirely separated from the others. Then place
the plate in a slow oven for twenty minutes. Before lift-
ing the Macaroons✪ Macaroons out, see that they are a bright golden
colour. Let them cool. To remove the Macaroons from
the paper, wet a table, lay the paper of Macaroons on
this for two minutes, and they can be easily removed.
Macaroon Basket. — (1) Put fib. of loaf sugar and 1 gill of
water into a small saucepan, and place it over the fire
until reduced to a syrup. Thickly grease the exterior of
a cake-tin with butter, dip the Macaroons separately into the
syrup, and cover the bottom of the mould with it. Arrange
a row of the Macaroons round the sides of the tin, first
dipping them in the syrup; let them get cold, then put in
another row, and so on until the tin is well covered, putting
them closely together. Leave the tin until the Macaroons
have well set, then lift it gently off, and fill the Macaroon
basket with crystallised cherries. Whisk J pint of thick
cream to a snow ■with 2 table-spoonfuls of caster sugar
and a few drops of essence of vanilla. Put Jib. of loaf
sugar into a small saucepan with 2 table-spoonfuls of water
and a small quantity of gum water, and boil to the crack
(see Sugar boiling). Brush a marble slab over with a little
Macaroons — continued.
oil, pour the sugar on to it, pull it out, cut it into four
long pieces, and twist two together. This must be done
quickly before the sugar gets cold. Take the handles thus
formed, fasten one end of them to one side of the Maca-
roon basket, bring the other end over and fasten it on
to the other side, then drop the whipped cream over the
cherries (see Fig. 1114). This makes a very pretty ornament
to a dessert-table, and will be found sufficiently simple in
its construction.
(2) Dissolve 1 table spoonful of gum arabic in J pint of
boiling water ; when thoroughly melted, mix in Jib. of
powdered white sugar. Stir it over the fire till the" sugar
is quite melted, and then let it simmer till very thick.
Take an ordinary cake-tin, turn it upside down, and butter
well the outside both bottom and sides. Take about lib.
of Macaroons✪ Macaroon Basket, stand the melted gum and sugar in a pan
of boiling water so that it will keep hot, and cover the
bottom of the tin with Macaroons laid close together, first
dipping their edges in the melted gum and sugar to make
them adhere to one another ; then commence to build walls of
them up the sides of the tin, sticking them together as
before with the melted gum and sugar ; let each row of
the walls get quite firm before adding the next, and be careful
in adding the last row to make it adhere to the bottom
of the basket as well as to the row it is laid on the top of.
Page 422 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(7) Take 1/2 lb. of sweet almonds and 2oz. of bitter almonds ; blanch and pound them, put them into a bowl with 12oz. of powdered sugar and the whites of two eggs, and mix thoroughly with a wooden spatula for at least five minutes ; then take a biscuit-hag, slide down to the bottom of it a No. 3 tube, and put the preparation into the bag. Lay a piece of paper over a baking-sheet; then with the two hands press the preparation down gently, dropping it carefully on to the paper in small quantities, the size and shape of a two-shilling-piece, as near alike as possible, shaping them perfectly with wet fingers, and taking care that each is entirely separated from the others. Then place the plate in a slow oven for twenty minutes. Before lifting the Macaroons out, see that they are a bright golden colour. Let them cool. To remove the Macaroons from the paper, wet a table, lay the paper of Macaroons on this for two minutes, and they can be easily removed.
Macaroon Basket. — (1) Put 1/2 lb. of loaf sugar and 1 gill of water into a small saucepan, and place it over the fire until reduced to a syrup. Thickly grease the exterior of a cake-tin with butter, dip the Macaroons separately into the syrup, and cover the bottom of the mould with it. Arrange a row of the Macaroons round the sides of the tin, first dipping them in the syrup; let them get cold, then put in another row, and so on until the tin is well covered, putting them closely together. Leave the tin until the Macaroons have well set, then lift it gently off, and fill the Macaroon basket with crystallised cherries. Whisk 1/2 pint of thick cream to a snow ■with 2 table-spoonfuls of caster sugar and a few drops of essence of vanilla. Put 1/2 lb. of loaf sugar into a small saucepan with 2 table-spoonfuls of water and a small quantity of gum water, and boil to the crack (see Sugar boiling). Brush a marble slab over with a little
Macaroons — continued.
oil, pour the sugar on to it, pull it out, cut it into four long pieces, and twist two together. This must be done quickly before the sugar gets cold. Take the handles thus formed, fasten one end of them to one side of the Macaroon basket, bring the other end over and fasten it on
to the other side, then drop the whipped cream over the cherries (see Fig. 1114). This makes a very pretty ornament to a dessert-table, and will be found sufficiently simple in its construction.
(2) Dissolve 1 table-spoonful of gum arabic in 1/2 pint of boiling water ; when thoroughly melted, mix in 1/2 lb. of powdered white sugar. Stir it over the fire till the" sugar is quite melted, and then let it simmer till very thick. Take an ordinary cake-tin, turn it upside down, and butter well the outside both bottom and sides. Take about 1 lb. of Macaroons, stand the melted gum and sugar in a pan of boiling water so that it will keep hot, and cover the bottom of the tin with Macaroons laid close together, first dipping their edges in the melted gum and sugar to make them adhere to one another ; then commence to build walls of them up the sides of the tin, sticking them together as before with the melted gum and sugar ; let each row of the walls get quite firm before adding the next, and be careful in adding the last row to make it adhere to the bottom of the basket as well as to the row it is laid on the top of.
Records on this page
MacaroonsMacaroonsMacaroon Basket