Sufficient for 1-1/2 Dozen Cakes
)
- 1 egg white
- 1 c. brown sugar
- 1 c. pecan meats
- 1/4 tsp. salt
Beat the egg white until stiff and add the sugar gradually, beating constantly. Fold in the nut meats, add the salt, and then drop from the tip of a spoon 1 or 2 inches apart on a cooky sheet covered with buttered paper. Bake in a moderate oven until delicately browned.
ALMOND MACAROONS
(
Sufficient for 1-1/2 Dozen Cakes
)
- 1/2 lb. almonds
- 1 c. powdered sugar
- 2 egg whites
Blanch the almonds and force them through a food chopper. Mix the ground almonds and powdered sugar, and gradually add the beaten egg whites until a mixture of the consistency of a stiff dough is formed. Force through a pastry bag or drop with a spoon on a cooky sheet covered with buttered paper. The macaroon mixture spreads during the baking, so space will have to be left between the cakes. Bake in a very slow oven. After removing from the oven, cover for a few minutes with a moist cloth in order to loosen the macaroons.