{"id":5913,"slug":"hazelnut-macaroons","title":"Hazelnut macaroons","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three-quarters of a pound of shelled hazelnuts","one-quarter pound of almonds","two pounds of sugar","eight or ten whites of eggs"],"ingredients_norm":["quarters of pound of shelled hazelnut","almond","sugar","egg white"],"steps":["Roast some shelled hazelnuts in the oven, and as soon as brown rub them well on a coarse sieve to remove the skins.","Crush three-quarters of a pound of the hazelnuts and one-quarter pound of almonds with two pounds of sugar.","Add eight or ten whites of eggs, and stir to a paste.","Dress on paper, and bake in the same manner as ordinary macaroons."],"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/39550","source_ref":"pg:39550:w106:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"594f1aa1438d8a2580af40dfc6809bab2431a5b9a630b63f3f0e70435afacab0","created_at":"2026-08-02T16:47:44Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), 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/hazelnut-macaroons"}