The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Macaroons

Biscuits

Thick cookies made from stiffly beaten egg white with sugar and either ground almonds or desiccated coconut, dropped into masses onto baking paper. Baked until crisp throughout, or so as to leave a chewy inner. Mrs.B adds a little orange-flower water, but recommends that "we think it almost or quite as economical to purchase such articles as these at a good confectioner's."


Macaroons
Image: 'aussiegall'


The name is known at least since the early 1600's, being given in Cotgrave's Dictionary of 1611 as; "Macarons, Macarons; little Fritter-like Bunnes, or thicke Losenges, compounded of Sugar, Almonds, Rosewater, and Muske." It occurs obliquely in Markham's 1615 'English Hus-wife' (below) and may possibly be derived from the earlier Bisket Bread.


Original Receipt from 'Countrey Contentments, or, The English Hus-wife' by Gervase Markham, 1615 (Markham 1615)

To make finer Jumbals
To make Jumbals more fine and curious than the former, and nearer to the taste of the Macaroon, take a pound of Sugar, beat it fine, then take as much fine wheat flower, and mix them together, then take two whites and one yolk of an Egg, half a quarter of a pound of blanched Almonds: then beat them very fine altogether, with half a dish of sweet Butter, and a good spoonful of Rose water, and so work it with a little Cream till it come to a very stiff paste, then roul them forth as you please: and hereto you shall also if you please, add a few dryed Anniseeds finely rubbed, and strewed into the paste, and also Coriander seeds.




Original Receipt in 'The Accomplisht Cook' by Robert May, 1660 (Robert May 1660);

To make Mackeroons.
Take a pound of the finest sugar, and a pound of the best Jordan-almonds, steep them in cold water, blanch them and pick out the spots: then beat them to a perfect paste in a stone mortar, in the beating of them put rose-water to them to keep them from oyling, being finely beat, put them in a dish with the sugar, and set them over a chafing-dish of coals, stir it till it will come clean from the bottom of the dish, then put in two grains of musk, and three of ambergriese.



See: Suffolk Trifle


Original Receipt in Hammond 1819;

Macaroons.
Take half a pound of almonds, blanch them and throw them into cold water, dry them in a cloth, pound them in a mortar, and moisten them with the white of an egg, then take eight ounces of powdered sugar, the whites of two eggs, and a little milk, beat the whole well together, shape them round upon thin paper with a spoon, and bake them on tin plates.




Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats