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Chapter XXXIII − FANCY CAKES AND CONFECTIONS
ALMOND paste for making macaroons and small fancy cakes may be bought of dealers who
keep confectioners’ supplies, although sometimes a resident baker or confectioner will sell a
small quantity. Almond paste is put up in five−pound tin pails, and retails for one and
one−half
dollars per pail. During the cold weather it will keep after being opened for a long time.
1
Macaroons
1
/2 lb. almond paste
Whites 3 eggs
/8 lb. powdered sugar
3
Work together almond paste and sugar on a smooth board or marble slab. Then add whites of
eggs gradually, and work until mixture is perfectly smooth. Confectioners at first use the
hand,
afterwards a palette knife, which is not only of use for mixing but for keeping board clean.
Shape, using a pastry bag and tube, on a tin sheet covered with buttered paper, one−half inch
apart; or drop mixture from tip of spoon in small piles. Macaroon mixture is stiff enough to
hold
they
its shape, but in baking spreads. Bake fifteen to twenty minutes in a slow oven. If liked soft,
should be slightly baked. After removing from oven, invert paper, and wet with a cloth wrung
out of cold water, when macaroons will easily slip off.
2
3
Almond Macaroons
Sprinkle Macaroons, before baking, with almonds blanched and shredded, or chopped.
Crescents
1
2
/2 lb. almond paste
Almonds, blanched
and finely chopped
ozs. confectioners’
sugar
White 1 small egg
Mix same as Macaroons. Shape mixture, which is quite soft, in a long roll. Cut pieces from
three−fourths inch long. Roll each separately in chopped nuts, at the same time shaping to
roll
form a
crescent. Bake twenty minutes on a buttered tin sheet in a slow oven. Cool, and frost with
Confectioners’ Frosting, made thin enough to apply with a brush, and flavored with lemon
Chapter XXXIII − FANCY CAKES AND CONFECTIONS
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