{"id":7656,"slug":"date-macaroons","title":"DATE MACAROONS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["thirty dates","one-half pound of almonds","the whites of two eggs","one cup of powdered sugar"],"ingredients_norm":["thirty date","almond","egg white","powdered sugar"],"steps":["Stone the thirty dates and chop them fine.","Cut the almonds lengthwise in slices, but do not blanch them.","Beat the whites of the eggs until foamy, add the powdered sugar, and beat until stiff.","Add the dates, then the almonds, and mix very thoroughly.","Drop mixture with a teaspoon in small piles on tins, one-half inch apart.","Bake thirty minutes in a very slow oven or until dry.","They are done when they leave the pan readily."],"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:w85:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"75206fbe39d7c2e6bb3e4f5fef826a57e8a66475fc60bfa79b729da96954ddf4","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/date-macaroons"}