{"id":7643,"slug":"almond-macaroons-no-1","title":"ALMOND MACAROONS, No. 1","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["half a pound of almonds","one pound of pulverized sugar","the beaten whites of four eggs"],"ingredients_norm":["almond","powdered sugar","egg white"],"steps":["Blanch half a pound of almonds, pound in mortar to a smooth paste.","Add one pound of pulverized sugar and the beaten whites of four eggs, and work the paste well together with the back of a spoon.","Dip your hands in water and roll the mixture into balls the size of a hickory nut and lay on buttered or waxed paper an inch apart.","When done, dip your hands in water and pass gently over the macaroons, making the surface smooth and shiny.","Set in a cool oven three-quarters of an hour."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w84:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"d0b46d0eba37dbba086e211fd25864a7eecbe1d0d527ebfa8c8fe8854088c132","created_at":"2026-08-02T17:02:55Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/almond-macaroons-no-1"}