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Updated: June 23, 2025
Place half a pound of maccaroons or Naples biscuits at the bottom of a large glass bowl. Pour on them as much white wine as will cover and dissolve them. Make a rich custard, flavoured with bitter almonds or peach leaves; and pour it when cold on the maccaroons; the custard may be either baked or boiled. Then add a layer of marmalade or jam. Instead of rods you may use a little tin churn.
Blanch and pound your almonds, beat them very smooth, and mix the sweet and bitter together; do them, if you can, the day before you make the maccaroons. Pound and sift your spice. Beat the whites of three eggs till they stand alone; add to them, very gradually, the powdered sugar, a spoonful at a time, beat it in very hard, and put in, by degrees, the rose-water and spice.
The whey, drained from the curd, is an excellent drink for invalids. A quart of cream. A quarter of a pound of loaf sugar, powdered. Half a pint of white wine and Half a gill of brandy mixed. Eight maccaroons, or more if you choose. Four small sponge-cakes or Naples biscuit. Two ounces of blanched sweet almonds, pounded in a mortar. One ounce of blanched bitter almonds or peach-kernels.
Lay the paper in square shallow pans, or on iron sheets, and bake the maccaroons a few minutes in a brisk oven, till of a pale brown. When cold, take them off the papers.
Blanch three-quarters of a pound of shelled sweet almonds, and bruise them fine in a mortar, but not to a smooth paste as for maccaroons. Add, as you pound them, a little rose-water. Beat to a stiff froth the whites of four eggs, and then beat in gradually a pound of powdered loaf-sugar. Add a few drops of oil of lemon. Then mix in the pounded almonds.
Or you may bake the whole in one large dish. Are made in the above manner, except that to a quart of milk you must have twelve yolks of eggs, and no whites. You may devote to this purpose the yolks that are left when you have used the whites for cocoa-nut or almond puddings, or for lady cake or maccaroons. Beat eight eggs very light, omitting the whites of four.
Break the sponge cake and maccaroons into small pieces, mix them with the almonds, and lay them in the bottom of a large glass bowl. Grate a nutmeg over them, and the juice and peel of the lemons. Add the wine and brandy, and let the mixture remain untouched, till the cakes are dissolved in the liquor. Then stir it a little.
It will be well to try two or three first, and if you find them likely to lose their shape and run info each other, you may omit the papers and make the mixture up into little balls with your hands well floured; baking them in shallow tin pans slightly buttered. You may make maccaroons with icing that is left from a cake.
Maccaroons may be made in a similar manner of pounded cream-nuts, ground-nuts, filberts, or English walnuts. Break up a cocoa-nut; peel and wash the pieces in cold water, and grate them. Mix in the milk of the nut and some powdered loaf-sugar and then form the grated cocoa-nut into little balls upon sheets of white paper.
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