Home › The Principles of Cookery › Macaroon Biscuits

Macaroon Biscuits

This delicate almond biscuit is easily made by experienced hands, but home-made delicate pastry is seldom so successful as when purchased of a respectable baker. After blanching and drying the almonds (a few bitter, say eight or nine, with half a pound of sweet ones), pound them in a mortar, with the whites of eggs added sparingly from time to time, and beaten previously to a firm froth. When well pounded and mixed, beat in also by degrees, six ounces of the finest sifted sugar, with the white of another egg or two, until the mixture is of the consistency required, then drop it through a biscuit-funnel upon sheets of wafer-paper, and bake in a moderate oven for about eighteen minutes. A strip of almond may be put on the top of each cake. Probable cost, 2s. for this quantity.