Creole Macaroons

Macarons a la Creole

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 12 Ounces of Shredded Almonds
  • 4 Ounces of Ground Almonds
  • 2


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