Jolly Duke Tavern
  • Blog
  • Drink Articles
    • Historical Drink - Other >
      • Kumiss - A Discussion thereof.
    • Modern Drink - Liqueurs >
      • Baron Giles' Waters
      • Coffee Liqueur
    • Modern Drink - Beer >
      • Christmas Beer
    • Medieval Drink - Beer >
      • Farmhouse Style Ale #1
  • Food Articles
    • Historical Food - Mongol/China >
      • Hu Szu-Hui >
        • Muslim Beans
        • Eggplant Manta
      • Ni Tsan >
        • Yellow Bird Buns
        • Honey Stuffed Crabs
        • BBQ Pork
        • Green Prawn Rolls
    • Historical Food - Middle Eastern >
      • Dressed Eggplant - Badhinjan mahshi
      • Lentils - Guiso de Lentejas
    • Historical Food - Renaissance Europe >
      • Almond Macaroons
      • Angel Food
      • Mushroom Pastries
      • Cremonze Tart
      • Chicken Pumpes
    • Historical Food - Roman >
      • Pork and Spelt Sausage
      • Ham and Figs in Pastry
    • Feast Allergy Management in the SCA
    • River Haven March Baronial - Russian Menu
  • About
  • Lochac Mid Winter Crown 2018
  • Blog
  • Drink Articles
    • Historical Drink - Other >
      • Kumiss - A Discussion thereof.
    • Modern Drink - Liqueurs >
      • Baron Giles' Waters
      • Coffee Liqueur
    • Modern Drink - Beer >
      • Christmas Beer
    • Medieval Drink - Beer >
      • Farmhouse Style Ale #1
  • Food Articles
    • Historical Food - Mongol/China >
      • Hu Szu-Hui >
        • Muslim Beans
        • Eggplant Manta
      • Ni Tsan >
        • Yellow Bird Buns
        • Honey Stuffed Crabs
        • BBQ Pork
        • Green Prawn Rolls
    • Historical Food - Middle Eastern >
      • Dressed Eggplant - Badhinjan mahshi
      • Lentils - Guiso de Lentejas
    • Historical Food - Renaissance Europe >
      • Almond Macaroons
      • Angel Food
      • Mushroom Pastries
      • Cremonze Tart
      • Chicken Pumpes
    • Historical Food - Roman >
      • Pork and Spelt Sausage
      • Ham and Figs in Pastry
    • Feast Allergy Management in the SCA
    • River Haven March Baronial - Russian Menu
  • About
  • Lochac Mid Winter Crown 2018

Almond Macaroons (French Biskit Bread)

Time: 1604
Place: England
Author:  Elinor Fettiplace
Source: Spurling, Hilary (1986) Elinor Fettiplace's Receipt Book, Penguin Books
Redaction By:
Master Drake (Craig Jones)
Original Recipe:

To make french biskit bread:
Take one pound of almonds blanched in cold water, beat them verie smale, put
in some rose water to them, in the beating, wherein some musk hath lien,
then take one pound of sugar beaten and searced and beat with your almonds,
then take the whites or fowre eggs beten and put to the sugar & almonds,
then beat it well together, then heat the oven as hot as you doe for other
biskit bread, then take a paper & strawe some sugar upon it, & lay two
spoonfulls of the stuf in a place, then lay the paper upon a board full of
holes, & put them into the oven as fast as you can & so bake them, when they
begin to looke somewhat browne they are baked inough.und dish.
Ingredients:
  • 100g Ground Almonds (select a dryer almond meal, almond meal containing a lot of oil with cause them to flatten out and fail)
  • 100g Pure Icing Sugar (DO NOT USE ICING MIXTURE!)
  • 1 Egg White, beaten to a soft peak
  • a little Rosewater (depends on strength, every Rosewater is different, use your judgement)
​
Makes about 8-12 Macaroons.
Allergy:   Gluten Free and Dairy Free.
Method:
  • Sift the Almond meal and Icing Sugar together well, leave no lumps.
  • Mix all dry ingredients together, fold in wet ones.
  • Moisten hands with Rosewater, and roll the mixture in the palms of your hands. Making neat round balls, about 4cm diameter which should easily fit in the palm of your hand. The rosewater stops them sticking to your hands and I find that if I wet my hands with rosewater while rolling the mixture into little balls, it gives the finished macaroons a smooth shell.
  • Bake as small biscuit in 180C 12-20 mins (until they are light brown).   
​Please note that the authors retain copyright on their original material but that permission to copy and print are granted on the condition that proper credit is given to the authors/editors.  Likewise, permission is granted for use of the recipes in this website with proper credit given — in both practical and written works — as long as they are not being sold or profit being made from their use.  To reproduce any material contained within jollyduke.com  or the original intellectual property within for a profit or sale, permission must be gained from the authors.
Proudly powered by Weebly