The Candy Cook Book

Alice Bradley's candy course from the Boston Cooking School world — sugar science first, then every candy worth making.

Meringues and Macaroons

3 pages in this part of The Candy Cook Book.

Meringues and Macaroons

MIXTURES of white of egg and sugar, with or without chopped nuts, when baked in the oven, are a cross between cakes and candies. To secure…

Meringues and Macaroons: Shape

Mushroom Meringues Force Meringue mixture through pastry bag and plain tube in rounds one and one half inches in diameter, for mushroom…

Meringues and Macaroons: Almond

Date and Almond Meringues 3/4 cup Jordan almonds 1/2 cup dates White 2 eggs 2/3 cup powdered sugar 1/2 teaspoon vanilla 1/4 teaspoon salt 1…

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