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Macaroon Pie
4 egg whites, beaten stiff 1 cup sugar 10 salted wafers, rolled fine 1 teaspoon baking powder 1/4 teaspoon almond flavoring 1/2 cup nut meats, cut up Add sugar gradually to the egg whites, then add the crackers, mixed with baking powder, and the nut meats. Flavor and bake in an ungreased pie pan, in a slow oven (300 degrees F.) for 25 minutes. Serve with whipped cream. Serves 6.
A meringue-style pie with cracker crumbs standing in for flour, from the era when soda crackers were a legitimate dessert ingredient. It needs no crust and very little attention beyond patience with the beating.
- Salted wafersMost likely plain soda crackers or saltines, not a sweet cookie. Ten crackers rolled fine gives somewhere between a third and a half cup of crumbs; the salt plays against the sugar.
- Sugar, added slowlyBeat the whites to stiff peaks first, then add the cup of sugar a tablespoon at a time. Dumping it in deflates the foam and the pie will weep syrup as it bakes.
- Oven300F is correct and should not be raised. Higher heat browns and cracks the surface before the interior sets.
- Baking powderAn unusual addition to a meringue, and it does lift the mixture slightly. Toss it through the cracker crumbs so it disperses rather than streaking the whites.
- Almond flavoringA quarter teaspoon of almond extract is what makes this read as "macaroon" -- there is no coconut or almond paste in it. Almond extract is potent, so do not exceed the measure.
- Nut meatsUnspecified in the recipe; pecans or walnuts would suit. Chop them small, as large pieces sink.
- Doneness and panTwenty-five minutes gives a pie set at the edges and faintly soft at the centre; it will sink a little on cooling, which is expected. Keep the pan ungreased so the meringue can climb the sides.
- ServingServes 6. Whipped cream is not optional so much as structural -- the pie is very sweet and dry on its own. Assemble close to serving, as the meringue softens in the refrigerator.