Name: Hickory Nut Macaroons
Yield: Yield: Approximately 5 Dozen Macaroons
Cuisine: American
Ingredients: 2 cups superfine sugar; 3 egg whites; 4 cups finely chopped hickory nuts (see note); 6 tablespoons all-purpose flour

Preparation info

Yield: Approximately
5 Dozen
Macaroons

Difficulty
Medium

Appears in

The Christmas Cook

By William Woys Weaver

Published 1990

About

This excellent recipe comes to us from Philadelphia confectioner James W. Parkinson. He sold these at his famous restaurant on Chestnut Street.

Ingredients

3 egg whites
2 cups superfine sugar
6 tablespoons all-pu

Method

Preheat the oven to 250°F.

Beat the egg whites until stiff and slightly dry. Sift together the sugar and flour twice, then sift and fold this into the egg whites. Fold in the nuts and mix thoroughly. Using your hands, break off balls about the size of a walnut and roll them on