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)
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.
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:
Makes about 8-12 Macaroons.
Allergy: Gluten Free and Dairy Free.
- 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).
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