Half a pound of shelled sweet almonds.
A quarter pound of shelled bitter almonds
The whites of three eggs.
Twenty-four large tea-spoonfuls of powdered loaf-sugar.
A tea-spoonful of rose-water.
A large tea-spoonful of mixed spice, nut meg, mace and cinnamon.
Blanch and pound your almonds, beat them very smooth, and mix the sweet and bitter together; do them, if you can, the day before you make the macaroons. Pound and sift your spice. Beat the whites of three eggs till they stand alone; add to them, very gradually, the powdered sugar, a spoonful at a time, beat it in very hard, and put in, by degrees, the rose-water and spice. Then stir in, gradually, the almonds. The mixture must be like a soft dough; if too thick, it will be heavy; if too thin, it will run out of shape, if you find your almonds not sufficient, prepare a few more, and stir them in. When it is all well mixed and stirred, put some flour in the palm of your hand, and taking up a lump of the mixture with a knife, roll it on your hand with the flour into a small round ball; have ready an iron or tin pan, buttered, and lay the macaroons in it, as you make them up. Place them about two inches apart, in case of their spreading. Bake them about eight or ten minutes in a moderate oven; they should be baked of a pale brown color. If too much baked, they will lose their flavor; if too little, they will be heavy. Let the top of the oven be hotter than the bottom. They should rise high in the middle, and crack on the surface. You may, if you choose, put a larger proportion of spice.
Cocoa-nut cakes may be made in a similar manner, substituting for the pounded almonds half a pound of finely grated cocoa-nut. They must be made into small round balls with a little flour laid on the palm of the hand, and baked a few minutes. They are very fine.
Take a pound of sweet almonds, and two pounds of sifted sugar; make your paste as usual, to which add a spoonful of powdered cinnamon, six or eight cloves, also pounded, some preserved lemon and orange-peel (of each a spoonful,) chopped small, and the grated rind of two lemons; mix them all together in the mortar, and then lay your macaroons as usual, and bake them with equal care.
Take a pound of sweet almonds blanched, and nicely pounded, add a little rose-water to prevent their oiling; add a pound of sifted sugar, then whisk the whiles of ten eggs to a solid froth, and add to the above; beat all together for some time. Have ready wafer paper on tin plates, drop the mixture over it separately, the size of a shilling, or smaller; sift over them a little sugar, and bake them.
Blanch a pound of sweet almonds, throw them into cold water for a few minutes, lay them in a napkin to dry, and leave them for twenty-four hours; at the end of that time, pound them, a handful at a time, adding occasionally some white of egg, till the whole is reduced to a fine paste; then take two pounds of the best lump sugar, pound and sift it, then put it to the almonds, with the grated rinds of two lemons; beat these ingredients together in the mortar, adding one at a time, as many eggs as you find necessary to moisten the paste, which should be thin, but not too much so, as in that case it would run; your paste being ready, take out a little in a spoon, and lay the macaroons on sheets of white paper either round or oval, as you please; lay them at least an inch apart, because they spread in baking, and if put nearer would touch. The whole of your paste being used, place the sheets of paper on tins in a moderate oven for three-quarters of an hour.
This kind of cake requires great care and attention; it will be well therefore to take notice of the following rules: 1. To mind that the almonds are perfectly dry before you begin to pound them. 2. Take great care that not a particle of the yolk is mixed with the white of egg, which would entirely spoil the color of the macaroons, and prevent their rising in the oven; to avoid this, open each separately, and if perfectly fresh, divide the yolk and white with great care. 3. The oven must be no more than moderately heated, nothing being more liable to burn than almonds and sugar; by the least negligence in this respect, the surface would be burned, whilst the inside would remain unbaked. The best method to obviate any mischief of this sort: - put two or three macaroons into the oven to try it; leave them in the usual time; and if, when you take them out, they are of a clear yellow, the oven is properly heated, and the whole of the macaroons may then be put in.