To make French Macaroones
PERIOD: England, 17th century | SOURCE: A Daily Exercise for Ladies and Gentlewomen, 1617 | CLASS: Authentic
DESCRIPTION: Rolled cookies made of almonds
To make French Macaroones.
Wash a pound of the newest and the best Iordane Almonds in three or foure waters, to take away the rednesse from their out-side, lay them in a Bason of warme water all night, the next day blanch them, and dry them with a faire cloath, beat them in a stone morter, vntill they be reasonably fine, put to them halfe a pound of fine beaten Sugar, and so beat it to a perfect Paste, then put in halfe a dozen spoonefuls of good Damaske Rose-water, three graines of Amber-greece, when you haue beaten all this together, dry it on a chafingdish of coales vntill it grow white and stiffe, then take it off the fire, and put the whites of two new laid Egs first beaten into froath, and so stirre it well together, then lay them on wafers in fashion of little long rowles, and so bake them in an Ouen as hot as for Manchet, but you must first let the heat of the Ouen passe ouer before you put them in, when they rise white and light, take them out of the Ouen, and put them in a warme platter, and set them againe into the warme Ouen, & so let them remain foure or fiue houres, and then they wil be throughly dry, but if you like them better being moist, then dry them not after the first baking.
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