Almond Macaroons

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Blanch and pound with a little rose-water half a pound of almonds; add half a pound of sifted sugar, the whites of two eggs (not beaten), form into a paste. Dip your hand in water, and roll the preparation into balls the size of a nutmeg; lay them an inch apart, on buttered paper, in a baking tin. Bake in a slow oven until a light brown.