{"id":7644,"slug":"almond-macaroons-no-2","title":"ALMOND MACAROONS, No. 2","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-half pound of almonds","the whites of five eggs","three-quarters of a pound of pulverized sugar","a tablespoon of rosewater or a teaspoon of essence of bitter almonds","powdered sugar"],"ingredients_norm":["almond","egg white","quarters of pound of pulverized sugar","rosewater or teaspoon of essence of bitter almond","powdered sugar"],"steps":["Prepare the almonds by blanching them in boiling water. Strip them of the skins and lay them on a clean towel to dry.","Grate or pound one-half pound of almonds.","Beat the whites of five eggs to a stiff, very stiff froth; stir in gradually three-quarters of a pound of pulverized sugar (use confectioner's sugar if you can get it), and then add the pounded almonds, to which add a tablespoon of rosewater or a teaspoon of essence of bitter almonds.","Line a broad baking-pan with buttered or waxed paper and drop upon this half a teaspoon of the mixture at a time, allowing room enough to prevent their running together.","Sift powdered sugar over them and bake in a quick oven to a delicate brown.","Try one on a piece of paper before you venture to bake them all. If it runs add a little more sugar."],"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:w84:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"ae2f8540feab979ef2ce3d781bf91ad2751352680dfb15413990659af005e164","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-2"}