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Macarons Ovales

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Macarons Ovales

Ingredients

Directions

  1. Prepare a round sheet of tin for the piping bag with an oval hole 4 inches long and 2.5 inches wide.

  2. Fill the piping bag with the macaroon mixture.

  3. Pipe the mixture onto the parchment paper, ensuring even pressure.

  4. Use a small knife to cut the macaroon from the piping bag, placing it on the paper.

  5. Avoid pushing the mixture while shaping each macaroon.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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