Macaroon Torte

Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

  • About


  • ¾ lb. almonds
  • ½ lb. powdered sugar
  • 7 whites of


Steam the sugar, sifted, and whites of eggs in the double boiler for five minutes, stirring constantly. Blanch and grate the almonds, using the coarse grater; add the sugar and eggs with the lemon. Line a Torte (spring) form with the Murberteig, No. 1, spread the top of the dough with gooseberry preserves or with gooseberry or cherry conserve fill with the mac