Beat the yolks and sugar to a light cream; add the flavoring. Stir in lightly the flour and then the whites of the eggs whipped very firm; the salt is added to the whites before being whipped. Have a sheet of paper on the baking-pan or sheet. Place the mixture in a pastry-bag, and press it through a tube having an opening one half to three quarter inch wide. Have the strips four and a half inches long. Cut off the paste from the tube with a knife so the ends will be clean; dust them with sugar and bake in a moderate oven ten to twelve minutes, or until a light crust has formed. The crust should not be colored. When done, stick two together, using white of egg.
For Biscuit Balls.—Drop the mixture in balls one half inch in diameter, and bake the same as fingers. Stick two together with a little jam between them.
MACAROONS
- ½ pound of almonds.
- Whites of 4 eggs.
- 1¼ cupfuls of powdered sugar.
Pound the blanched almonds to a paste, adding a teaspoonful of rose-water to keep them from oiling; add also the sugar, a little at a time, while pounding the almonds; add a few drops of almond essence and the whipped whites of the eggs; beat thoroughly together. Drop the mixture in balls one half inch in diameter on strips of paper, using a pastry-bag. If not stiff enough to hold their shapes without spreading, add one tablespoonful of flour.
COCOANUT BALLS OR CONES
Grate a cocoanut; add to it half its weight of sugar; then stir in the whipped white of one egg. Boll the mixture into balls or cones, and bake in a moderate oven twenty to thirty minutes. If the mixture is too soft to hold its shape, add a very little flour.
MADELEINES No. 1
Make two thin layers of Genoese cake (page [467]), flavored with brandy; place them together with a thin layer of jelly or jam between them. Cut the cake into fancy shapes, such as diamonds, squares, circles, and crescents, having them not more than one and a quarter to one and a half inches in diameter, and the same in thickness. Ice them with fondant (see page [485]), flavored with ram, kirsch, or maraschino, or vary the flavor for the different shapes; or, make the cakes of one layer one and a quarter inches thick, and ice them on top and sides with royal icing or with fondant, making it of different colors, pink, green, chocolate, white, and flavor to correspond. Place in the center of each cake a currant, bit of candied cherry, piece of angelica, or almond.