Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Walnut | 1 walnut half (4g) | 26 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two pieces upon each maca- roon
- half walnut
- two together so that the cream is forced beyond the edges of the walnut
- 12 whites of eggs
- 11 flow
- 1 whites of eggs
Directions
press on the other half walnut. Press the two together so that the cream is forced beyond the edges of the walnut, then place them away to dry. When dry, crystallize them or not, as you desire. Walnut cream is the same cream with chopped walnuts worked in it, as many as possible in reason, then pressed out in a cake \ inch thick, and for sake of appearance both sides covered with a thin layer of pink cream. When the cream is fully set, cut through in J-inch slices.
$ lb. ground sweet almonds, i lb. ground bitter ditto, J lb. rice flour, 2 J lbs. castor sugar, 12 whites of eggs (good size). Put this mixture into a pan or basin, and well beat it with a wooden spoon for about three-quarters of an hour ; it will then be a light and smooth paste. Place some of this in a forcing bag, and drop small buttons upon smooth paper. Sift fine sugar on them, place the paper on a tin, and bake in a cool oven. When cold, pick them off the paper ; it will not be necessary to wet the paper. The quantity and quality of the white of an egg varies according to the freshness of the egg and breed of the fowl. It will therefore be necessary, when making ratafias and macaroons, to try a few before baking the bulk. When the mixture is ready, run a half-dozen out and put into the oven ; if they 11 flow " out too flat in the oven, add a little more almond or a. pinch of flour ; but if too firm, with a rough surface, add another white and beat for a few minutes. It is usual, when running out almond goods, to use a bag made of a bullock's bladder, with a hole in the point, through which the pipe or tube is pushed and securely tied. The soft mixture penetrates very freely through cloth or canvas, and is unpleasant and wasteful. The bladder, when used, should be scraped, and not washed. The size of the pipe or tube for ratafias should be half an inch, and for macaroons three-quarters of an inch.
Castor sugar 2 J lbs., 1 lb. ground sweet almonds, 1 1 whites of eggs. Prepare the mixture as for ratafias, and when ready run out on wafer-paper placed upon a tin. Blanch some sweet almonds, cut them in slices lengthways, place two pieces upon each maca- roon, bake in a cool oven. It is absolutely necessary that wafer- paper be used (it can be eaten with the biscuit), as it is next to impossible to take these biscuits off* paper without wetting it, which is likely to spoil them. When the ratafias or macaroons are upon the paper, before going into the oven, lightly dust with fine sugar through a wire sieve.
Macaroons and Almond Cakes*