1 lb ground almonds
4 egg whites
1 pinch salt
1 rosewater
2 tbsp toasted bread crumbs
3/4 cup sugar
1/2 tsp lemon juice
1 tsp vanilla
1 powdered sugar
Directions
Beat egg whites with salt until stiff and add lemon juice. Fold in
almonds, sugar and crumbs gradually. Add vanilla. Cut a brown paper
bag to fit cookie sheet and grease paper and bake at 275'F. about 20
minutes, checking after 15 to prevent burning. Take out and brush
with rosewater. Lift off macaroons after loosening them by moistening
the paper. Sift powdered sugar over warm cookies.
Servings: 8 servings
Amigdalota (Almond Macaroons) Recipe brought to you by Recipe Ideas
Categories: Cookie; Nut
The History of Recipes
We can trace the history of meal recipes way back into antiquity, certainly as far back into history as early Egypt, and maybe further still. Having said that, mostly, these early records were just basic hieroglyphic or cunieform recipes for preparing food.
Later on, there were a couple of recipe books which appeared in the 14th Century - a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the spicy food that we all know today, but rather recipes for the types of meals prepared for the rich and wealthy people of the time. By the advent of the twentieth century, cookery books were highly popular mostly as a result of higher levels of literacy, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Amigdalota (Almond Macaroons) recipe.
