Small drop-cakes made principally of sugar and almonds; but there are various kinds. (/) One pound flour, 1/4 lb. butter, 1 lb. pounded sugar, 3 eggs, 10 drops of any essence, 1/2 teaspoonful ammonia; mix well in the order named; drop pieces, the size of a walnut, on to buttered sheets, and bake a pale color in a cool oven. The ammonia is best dissolved in 2 teaspoonfuls of milk, and almond is the most appropriate flavoring. (2) One-half pound crushed and sifted almonds, 3/4 lb. sugar, 2 oz. rice-flour or starch, 5 whites; stirred up into a paste, dropped on paper, baked in cool oven. (See Almonds, Cocoanut).


Patty pans lined with thin sweet tart-paste, little jam in them, above almond-macaroon mixture on top; baked in slack oven.

Macaroon Custards

Macaroons dipped in brandy, placed in buttered cups, strong custard to fill up, steamed or slack-baked, and turned out whole to serve; pink sauce with wine.

Macaroon Ice Cream

Almond macaroons crumbled in ice cream make a fine bisque of almonds.

Macaroon Cake

Sheet of genoise cake baked; almond-macaroon mixture laid across with a tube; slack baked, jelly or jam dropped in the lattice-work spaces; to serve whole or cut in squares.