Creole Macaroons

Macarons a la Creole

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 12 Ounces of Shredded Almonds
  • 4 Ounces of Ground Almonds
  • 2 Cupfuls of Sugar
  • 2 Eggs
  • A Cupful of Wheat Flour
  • The Zest of 2 Louisiana Oranges


Blanch and wash and dry the Almonds. Then grind (not pound) four ounces. Shred twelve ounces, that is, after skinning, cut the Almonds lengthwise into thin shreds by dividing each Almond into at least five or six long shreds, or cut them crosswise, and the shreds will be shorter. Beat the yolks of the eggs and the whites separately, and then beat them together with the sugar, rubbing till very light and smooth. Add the grated zest of two Louisiana oranges that has been rubbed on sugar, and then incorporate the other ingredients. Roll the paste out into balls the size of an egg. Place on buttered wafer paper on a baking sheet, set in a moderate oven and bake to a light color.