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To make mackeroons
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.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Makes:
12
Rating: 
Tags : Baking RecipesBritish Recipes
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.
Find more Hannah Glasse Recipes Hereand more Traditional Georgian Recipes Here.
