Candy-Making at Home / Two hundred ways to make candy with home flavors and professional finish

by Mary M.‏ Wright

CHAPTER X

MACAROONS AND MISCELLANEOUS SWEETS

Under this head you will find recipes for making macaroons, which are closely allied to candies; and a number of sweets not classified.

Almond Macaroons

To the beaten whites of six eggs add eight ounces of blanched and powdered almonds. With the yolks of the eggs beat one pound of powdered sugar; add the grated rinds of two lemons, a little sliced citron and one-fourth pound of flour, and mix well together. Beat lightly into this the almond whip. Drop from a spoon on greased paper, and bake in a moderate oven until done.

Cream Macaroons

Beat the whites and the yolks of six eggs separately. Add to the yolks three pounds of powdered sugar and the same amount of flour. Add the whites of the eggs and enough flavored whipped cream to mix well; pour into molds, and bake a delicate brown.

Jasmine Macaroons

Into the whites of six eggs beaten until stiff mix one cupful of powdered sugar; then beat into this some jasmine flowers. Make into small cakes, sprinkle with sugar, and bake in a moderate oven.