To make Maccaroons

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Preparation info

    • Difficulty

      Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Method

Take a Pound of Almonds, let them be scal’d, blanch’d and thrown into cold Water, then dry them in a Cloth, and pound them in a Mortar, moisten them with Orange-flower Water, or the White of an Egg, left they turn to an Oil; afterwards take an equal Quantity of fine powder Sugar, with three or four other Whites of Eggs, and a little Musk, beat all well together, and shape them on Wafer-paper with a Spoon round, bake them in a gentle Oven on Tin Plates.