{"id":7645,"slug":"almond-macaroons-with-figs","title":"ALMOND MACAROONS WITH FIGS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["the whites of three eggs","one-half pound of sugar","one-half pound of finely cut figs","one-half pound of either blanched almonds cut into long slices, or cut up walnuts","waxed paper"],"ingredients_norm":["egg white","sugar","cut fig","either blanched almonds cut into long slice","waxed paper"],"steps":["Beat stiff the whites of three eggs.","Add one-half pound of sugar, and one-half pound of finely cut figs, and one-half pound of either blanched almonds cut into long slices, or cut up walnuts.","Heat a large pan, pass ironing-wax over surface, lay in waxed paper, and drop spoonfuls of mixture on paper, same distance apart.","Bake very slowly in very moderate oven.","Remove and let cool; then take paper out with the macaroons, turn over and place hot cloths on wrong side, when cakes will drop off."],"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:w84:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"b09eb6410e2e1de5e8a2d554231872c5234cfab040cfc48ce102f61beb10b23e","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-with-figs"}