Macaroon Tarts

Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

  • About


  • Rich Pie Dough
  • Jam or marmalade
  • White of 3 eggs
  • ½ lb. powdered sugar


Line a gem or muffin pan with Rich Pastry; half fill each tart with any desired preserve, and bake in a quick oven. Beat the whites of eggs to a stiff froth, add the powdered sugar and stir about 10 minutes or until very light and gradually add the grated almonds. Divide this macaroon paste into equal portions. Roll and shape into strips, dusting hands with po