To make mackeroons is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic method of making drop biscuits from a pounded almond, sugar and egg white batter that's dropped onto rice paper and oven baked and which is the fore-runner of modern macaroons, made with coconut . The full recipe is presented here and I hope you enjoy this classic British version of: To make mackeroons.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Aft of Cookery Made Plain and Easy, the classic Georgian cookbook.
Original Recipe
To make mackeroons.
TAKE a pound of almonds, let them be ſcalded, blanched and thrown in cold water, then dry them in a cloth, and pound them in a mortar, moiſten them with orange-flour water, or the white of an egg, leſt they turn to oil ; afterwards take an equal quantity of fine powder ſugar, with three or four whites of eggs, and a little muſk, beat all well together, and ſhape them on a wafer paper with a ſpoon found. Bake them in a gentle oven on tin plates.
Modern Redaction
Ingredients:
450g blanched almonds
2 tbsp orange-flower water (or 1 egg white)
450g powdered sugar
3 or 4 egg whites
rice paper
Method:
Place the almonds in a mortar and pound with a little orange-flower water or egg white until they are broken down to a paste (if you do not the mixture will turn oily). Turn into a bowl and work in the powdered sugar and enough of the egg whites to give you a dropping consistency paste.
Place rice paper on baking trays then drop on the macaroon mixture by the tablespoon. Transfer to an oven pre-heated to 170°C and bake for about 18 minutes, or until golden brown and cooked through. Allow to cool then tear them off the paper to separate and serve or store.
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