Cassell's dictionary of cookery

Macaroon Cakes. — Blanch, dry, and pound an ounce of sweet and a quarter of an ounce of bitter almonds, and cut two ounces into small bits, When pounding the almonds, moisten with a tea-spoonful of brandy. Beat two eggs to a froth, and rub the almonds to a paste with them. Add to the cut almonds three-quarters of a pound of powdered sugar, and the grated rind of a lemon. ]Mix all together with the frothed whites of three eggs, and beat until the mass has become firm, when drop from a dessert-spoon upon writing-paper, and mould into cakes about the size of a crown-piece. Bake these of a pale colour- in a gentle oven for about eighteen minutes. Probable cost, Is. 4d. Macaroon Tubes. — Blanch, dry, and pound six ounces of sweet almonds, and mix together eight ounces of powdered sugar, and a tea-spoonful of powdered cinnamon. Stir these with the frothed whites of four eggs to a paste. Butter some baking-tins, spread the paste thinly over, and bake in a slow oven. When done to a pale colour, and while still hot, mould them round a stick about an inch and a half in diameter. Eemove them when cool to a canister to keep crisp. Macaroon Pudding. — Soften eight ounces of macaroons by pouring a pint of boiling cream over them, and then covering them until cold. Break four eggs, yolks and whites separately, add to the yolks two table-spoonfuls of powdered sugar, and a glass of rum or brandy, and beat the whites to a froth. Beat the macaroons smooth with a wooden spoon, mix in the egg-yolks, sugar, and brandy, and, lastly, just before baking, stii- in lightly the whites of the eggs. Fill to about half some small cups, and bake in a moderate oven for fifteen minutes. Probable cost, 3s., exclusive of brandy. Macaroon Pyramids.— Make a strong cement by dissolving about two ounces of gum arable and half a pound of loaf sugar, pounded, in a wine-glassful of water. Stir this over the fire until quite dissolved, when use it hot. Have ready some macaroons, and fix a tin mould where it will stand firmly, smear it well with butter, and use the cement to cover the outside of the mould, which has been buttered, with the macaroons. Commence from the bottom upwards, always remembering to see each row of macaroons firm and cold before putting on another. Remove fi-om the mould when firmly set, and fill with whipped cream or with crystallised fruits. Probable cost of macaroons, 1s. 8d. per pound. Macaroon Souflie.— Dissolve four ounces of finely-powdered sugar in a small tea-cupful of cream, add two table-sjjoonfuls of brandy, and pour it, when on the point of boiling, over a quarter of a pound of macaroons. Have ready six eggs, well beaten, yolks and whites separately, stir the yolks with an ounce of good fresh butter in bits into the mixture when cool, and when ready to bake, mix the frothed. MAC ( 397 ) MAC whites of the eggs. Serve hot from the oven before the egg can fall. Time, twenty minutes to bake. Probable cost, 1s. 7d. Sufficient for a small dish. Macaroons {see Almond Cakes or Macaroons) . Macaroons, Cocoa-nut (we Cocoa-nut Macaroons) . Macaroons, Italian («>e Italian Macaroons) . Macaroons, Pistachio {see Pistachio Macaroons) .