Fancy Macaroons

These macaroons are made with ordinary macaroon paste, the proportions being one pound of almonds, two pounds of sugar and twelve to fourteen egg-whites, preparing the paste in the manner described in Elementary Methods (No. 138). They can be made in an infinite number of designs, and among others are the following:

Angelica Macaroons.—Place the prepared paste in a pocket furnished with a socket (Fig. 179) and push through four small macaroons five-eighths of an inch in diameter in a straight line, one next to the other, fastening them all together, and decorate the entire line with a stick of angelica, then bake. Gum over after they are done, and decorate the ends with two small beads of pink icing (No. 102) made with syrup.

Clover Macaroons.—Dress three rounds the same way but place them in the form of a clover, instead of a straight line; decorate with three lozenges of angelica and then bake. Gum over as soon as they are taken from the oven and on each bead push a spot of green fondant (No. 58) through a cornet.

Orange Macaroons.—Have the same paste dressed in small, long ovals; decorate each one with two strips of candied orange peel laid on the bias; cook and gum over.

Apple Jelly Macaroons.—Make the macaroons an inch and a quarter in diameter, wet over and cook. After removing them from the oven form a hole in each with a small roller and fill this up with apple jelly (No. 3668). On top dress a bead of white icing (No. 102) pushed through a cornet.

Twin Macaroons.—Lay two small macaroons one beside the other in such a way that they adhere together. Wet over and cook. After taking them out of the oven make a hole in the center of each with a very small roller. Fill these holes with apricot marmalade (No. 3675) and cover this with a bead of pistachio fondant (No. 58).

Currant Jelly Macaroons.—Dress a small macaroon and around it form small beads of the same paste; wet and cook. Remove from the oven and make a hole in the center with a small roller and fill it up with currant jelly (No. 3670), then cover with raspberry icing (No. 102). Decorate with small beads of royal icing.

Network Macaroons.—Dress small oval-shaped macaroons, wet and cook. When done make an oval hole in the center of each and fill the hollow with apricot marmalade (No. 3675); cover this with orange fondant (No. 58) and decorate the fondant with a network of royal icing (No. 101).

Lyre Macaroons.—Push through the socket in the form of small lyres; at the base of each one range three small beads; decorate to imitate the strings with small sticks of angelica; wet and cook; gum over after taking them out of the oven.