half-teaspoonfuls

Updated: May 7, 2025

Lay the paste in half-teaspoonfuls on the oiled or greased paper. If the trial one indicated that they were slightly too stiff, lay a wet finger on each, sift powdered sugar over, and then put a pinch of chopped and blanched almonds in the centre with just enough pressure to keep them in place. As the macaroon spreads in the oven the almonds scatter themselves.

Catherine Owen - Choice Cookery