Preparation: The beaten whites of eggs and sugar are stirred ½ hour, then the almonds and corn starch are added. The cake tins are rinsed with cold water; put little heaps of the mixture on and bake in a medium oven to a golden yellow.
No. 7—CHOCOLATE MACAROONS WITH ALMONDS.
- ½ lb. unblanched almonds, cut into long strips
- ¾ cup of sugar
- ¼ lb. of grated sweet chocolate
- 3 whites of eggs
- 2 tbsps. of water
Preparation: The almonds are blanched and cut into long strips, then they are stirred in the sugar and water over the fire until they become sugared. When this has cooled, stir in the chocolate and beaten whites of eggs. Grease the pans with a bacon rind, put little heaps of the batter on and bake in a medium oven.
No. 8—CHOCOLATE MACAROONS WITH COCOANUT.
- 1 lb. of sugar
- 4 eggs
- ¼ lb. of sweet, grated chocolate
- ¼ lb. of cocoanut
- 1 tsp. of cinnamon
- 1 lb. of flour
- 2 tsps. of baking powder
Preparation: Sugar and eggs are stirred well, then chocolate, cocoanut, cinnamon, lastly flour and baking powder added. Grease the pans with a bacon rind. Put little heaps of the batter on and bake in a slow oven.
No. 9—WALNUT MACAROONS.
- ½ lb. of ground walnuts
- ½ lb. of sugar
- 3 whites of eggs
- ½ tsp. of vanilla
Preparation: The whites of eggs are beaten to a stiff froth, sugar is mixed in and stirred ½ hour, then walnuts and vanilla are added. Rinse the pans with cold water, place little heaps of the mixture on and bake in a medium oven.