Almond Macaroons from Modern Cookery for Private Families by Eliza Acton
Blanch a pound of fresh Jordan almonds, wipe them dry, and set them into a very cool oven to render them perfectly so; pound them to an exceedingly smooth paste, with a little white of egg, then wh...
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Cooking tools:
- Mortar and pestle
- Whisk
- Mixing bowl
- Oven
- Baking sheet
- Parchment paper
- Spoon
- Pot
- Stove
- Colander
- Kitchen towel
Ingredients
- Jordan almonds blanched, 1 lbs.:
- sugar, 1½ lbs.:
- whites of 7 or 8 eggs.
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