Almond Macaroons

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

An eighteenth-century recipe.


  • 3 egg whites
  • a pinch of salt
  • 6 oz. (180


Whip the egg whites and salt until stiff enough to hold a peak. Fold in the ground almonds, sugar and ground rice or semolina. Put in little mounds or roll into balls and then flatten on rice paper on a well-greased baking tray. Place an almond on each, bake in a slow oven at 300° F., gas mark 2, till crisp -about 30–40 minutes.

They can be baked on buttered greaseproof paper, which can