Massepains (Plain)

Massepains (Simple)

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 12 Ounces of Sweet Almonds
  • An Ounce of Bitter Almonds
  • The Whites of 4 Eggs
  • 1Β½ Pounds of Sifted Sugar


Scald, skin, wash and dry the Almonds. Then pound them to a flour in a mortar with the whites of the eggs. When well pulverized, beat well. Mix in the sugar by pounding it, and then take up the paste and put it in a bowl. Beat well, keeping it very firm. If soft, add sugar to render firmer. Strew the wafer sheet, spread on a baking sheet, with white pulverized sugar. Cut the Massepains into lengths of two or three inches, and twist them into fancy shapes, diamonds, hearts, rings, triangles, etc., on the wafer sheet. Set in the oven and bake to a very light color.