To make Maccaroons

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


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.