Name: Italian Macaroons
Ingredients: macaroon paste; white nonpareils (or white harlequin's eggs); wafer-paper

Italian Macaroons

Ingredients

macaroon paste
white nonpareils (or white harlequin's eggs)
wafer-paper

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the macaroon paste as directed in the previous recipe.
Roll the paste into small round balls in your hands.
Dip each ball's surface in white nonpareils.
Place the macaroons in rows on a baking sheet lined with wafer-paper, leaving space between them.
Bake in a moderate oven at 350°F (175°C) until the nonpareils remain white.

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.