Macaroon Mirletons. — Break into a powder Macaroons to make 3oz. in weight, put it into a basin with the yolks of four eggs and whites of two, stir in 4oz. of powdered loaf sugar, Joz. of pounded candied orange-flowers, and a small sprinkling of salt. Mix for a few minutes, then add 2oz. of warmed butter✪ Macaroon Mirletons and the whites of two eggs whipped to a froth. Have ready slightly buttered about two-dozen- and-a-half tartlet-moulds, 2in. in width and Jin. in depth, lino them with puff paste, fill them with the mixture, dust over with caster sugar, let it melt in the oven, then dust over coarser sugar, and bake to a light brown in a slack oven. When done, take them out, and serve either ’not or cold, as required. Macaroon Paste with Jelly. — Mix fib. of grated cocoa- nut in a basin with Jib. of caster sugar beaten up with the whites of two eggs and a little lemon extract to flavour. Have ready a square Macaroon cake Jin. thick, put it on to> details respecting Culinary Processes, Utensils, Sauces, , be., referred to, see tinder their special heads. 896 TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Macaroons — continued. a baking-sheet, squeeze the paste out through a biscuit- forcer in long cords across the sheet of cake, and then again diagonally to form triangles. Bake in a slack oven without closing the door. When the top is done and well brown, take it out, let it get cold, drop spots of clear fruit jelly in the cavities between the ridges (see Fig. 1115), and serve. Macaroons made with Pistachio Kernels. — (1) Blanch and chop fine lOoz. of pistachios, put them into a basin with lOoz. of sifted crushed loaf sugar, a little essence of noyau, and the whites of two eggs. Lay out small quan- tities, about the size of walnuts, on wafer-paper, keeping them Him or 2in. apart, and with a linger moistened with water slightly press down the centre so as to keep them round. But them in a moderate oven, and bake. Serve when cold. (2) Pound |lb. of blanched bitter almonds with the whites of two eggs, put it in a basin, and mix in fib. of caster sugar, 6oz. of finely-shred pistachio-kernels, and 1 table- spoonful of vanilla sugar. Put it into a biscuit-forcer, squeeze it out on wafer-paper on a baking-sheet in pieces about the size of a walnut, and bake in a moderate oven without allowing them to take much colour. Take them wit, remove the paper by damping it with water, and they will be ready for use, or may be stored in tins. Macaroon Puddings. — Put lib. of Macaroons into a basin, and pour over them 1J pints of boiling cream. Leave until cold, then beat them up with a wooden spoon. Beat separately the yolks and whites of six eggs, and mix them in with the Macaroons, adding sugar to taste and 1J wineglassfuls of pale brandy✪ Macaroon Puddings. Butter some small cups or moulds, till them with the mixture, and bake for ten or fifteen minutes. When cooked, turn the puddings out of the cups on to a dish, dust over with caster sugar, and serve.

AI-modernized reading of the original text

Macaroon Mirletons. — Break into a powder Macaroons to make 3oz. in weight, put it into a basin with the yolks of four eggs and whites of two, stir in 4oz. of powdered loaf sugar, 1oz. of pounded candied orange-flowers, and a small sprinkling of salt. Mix for a few minutes, then add 2oz. of warmed butter and the whites of two eggs whipped to a froth. Have ready slightly buttered about two-dozen-and-a-half tartlet-moulds, 2in. in width and Jin. in depth, line them with puff paste, fill them with the mixture, dust over with caster sugar, let it melt in the oven, then dust over coarser sugar, and bake to a light brown in a slack oven. When done, take them out, and serve either hot or cold, as required. Macaroon Paste with Jelly. — Mix 1lb. of grated cocoanut in a basin with Jib. of caster sugar beaten up with the whites of two eggs and a little lemon extract to flavour. Have ready a square Macaroon cake 1in. thick, put it on [illustration: For details respecting Culinary Processes, Utensils, Sauces, etc., referred to, see under their special heads.] Macaroons — continued. a baking-sheet, squeeze the paste out through a biscuitforcer in long cords across the sheet of cake, and then again diagonally to form triangles. Bake in a slack oven without closing the door. When the top is done and well brown, take it out, let it get cold, drop spots of clear fruit jelly in the cavities between the ridges [illustration: Fig. 1115], and serve. Macaroons made with Pistachio Kernels. — (1) Blanch and chop fine lOoz. of pistachios, put them into a basin with lOoz. of sifted crushed loaf sugar, a little essence of noyau, and the whites of two eggs. Lay out small quantities, about the size of walnuts, on wafer-paper, keeping them 1in. or 2in. apart, and with a linger moistened with water slightly press down the centre so as to keep them round. But them in a moderate oven, and bake. Serve when cold. (2) Pound 1lb. of blanched bitter almonds with the whites of two eggs, put it in a basin, and mix in 1lb. of caster sugar, 6oz. of finely-shred pistachio-kernels, and 1 tablespoonful of vanilla sugar. Put it into a biscuit-forcer, squeeze it out on wafer-paper on a baking-sheet in pieces about the size of a walnut, and bake in a moderate oven without allowing them to take much colour. Take them out, remove the paper by damping it with water, and they will be ready for use, or may be stored in tins. Macaroon Puddings. — Put 1lb. of Macaroons into a basin, and pour over them 1J pints of boiling cream. Leave until cold, then beat them up with a wooden spoon. Beat separately the yolks and whites of six eggs, and mix them in with the Macaroons, adding sugar to taste and 1J wineglassfuls of pale brandy. Butter some small cups or moulds, till them with the mixture, and bake for ten or fifteen minutes. When cooked, turn the puddings out of the cups on to a dish, dust over with caster sugar, and serve.

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