Ingredients
WALDINE VAN GEFFEN
1/2 large almond paste
2 egg whites -- or 3
1/4 tsp salt
1 cup fine granulated sugar
1 powdered sugar
Directions
Knead almond paste with hands until soft and break into small pieces.
Put egg whites with salt in bowl of mixer. Add granulated sugar and
almond paste, a little at a time, beating until all is added and
mixture is smooth and thick. Beat in powdered sugar, up to 1/2 c if
necessary, to make a batter thick enough to hold its shape. Cover
baking sheets with 2 layers of heavy brown paper. Drop onto paper by
ts into mounds about 2" apart. Bake at 300~ until lightly browned, 20
to 25 minutes. Remove from oven, slide paper off baking sheet onto a
damp dish towel folded same size as baking sheet. Let stand until
macaroons are cool or can be removed from paper with small metal
spatula. Cool on wire racks. Store in tightly covered container.
Recipe By :
Servings: 3 servings
Sara Lee's Macaroons Recipe brought to you by Recipe Ideas
Categories: Cookie
The History of Recipes
Recipes as a concept can be found far back into ancient history, in fact as far back into history as the ancient Egyptians, and maybe even further. In practice though, these, early recipes were just simple hieroglyphic recipes for food preparation.
Progressing into Roman times 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were split into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the ancient cooks made use of a good variety of aromatic flavors, including some that we all recognise like thyme, mint and asafoetida. Later on, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from the holy lands, including spices such as coriander, parsley, basil and rosemary. The introduction of these new tastes was responsible for an eruption in recipe books, the majority of which are now in private cookery archives. The TV revolution gave us TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Sara Lee's Macaroons recipe.
