Almond Macaroons

Almond Macaroons

Ingredients

• 1 1/2 lb almonds
• 1 1/2 lb  sugar
• 8 eggs 
• 1 lb sugar
• Flour as needed

Directions

1. Blanch* and pound the almonds with a little rose water.
2. Add the sifted sugar and the egg whites (not beaten).
3. form the mixture into a paste. 
4. Dip your hand into water and roll the mixture into balls the size of a nutmeg*.
5. Lay the balls an inch apart, on buttered paper, in a baking tin. 
6. Bake in a slow oven until a light brown.
7. Add a pound of blanched almonds To a pound of sifted sugar.
8. Put in a few drops of rose water as you beat them together in a mortar*. 
9. Add six well-beaten egg whites to the mortar. 
10. Form the paste into shapes in the palm of the hand by using a little flour. 
11. Drop the macaroons on some buttered sheets of white paper, leaving a space between them. 
12. Strew* a little white sugar on them, and put them in the oven to bake a light brown. 

Definitions:

Blanching - Almonds are blanched by pouring hot water on them and slipping off the brown coating.

Size of a nutmeg -  roughly egg-shaped, about 20.5–30 mm long and 15–18 mm wide.

Mortar - a thick paste

Strew - scatter or spread (things) untidily over a surface or area.

Source — Creole Cookery Book
Prepared by Erika Dortch
Louisiana Anthology
December 22, 2021