{"id":7585,"slug":"macaroon-tarts","title":"MACAROON TARTS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["rich pie dough","any desired preserve","whites of three eggs","one-half pound of powdered sugar","one-half pound of grated almonds"],"ingredients_norm":["rich pie dough","any desired preserve","egg white","powdered sugar","almond"],"steps":["Line a gem or muffin-pan with rich pie dough","half fill each tart with any desired preserve, and bake in a quick oven.","Beat the whites of three eggs to a stiff froth and add one-half pound of powdered sugar and stir about ten minutes or until very light, and gradually one-half pound of grated almonds.","Divide this macaroon paste into equal portions.","Roll and shape into strips, dusting hands with powdered sugar in place of flour.","Place these strips on the baked tarts in parallel rows to cross each other diagonally.","Return to oven and bake in a slow oven about fifteen minutes.","Let remain in pans until almost cold."],"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:w79:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"924198d89f9b5f831562a3383b22f16c02a6002bddf0ee402277beca02af4446","created_at":"2026-08-02T17:02:35Z","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/macaroon-tarts"}