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M. J. Delaney cookbook, 1933
Page 130
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Beat egg yolks until lemon colored and add the cupful of sugar, flour and sherry. Put in double boiler and cook, stirring constantly until sauce thickens. Pour over macaroons which have been arranged on oven-proof platter. Beat egg whites stiff, but not dry, and add the 6 tablespoonfuls sugar, and spread evenly over macaroons and sauce. Stick almonds into meringue, allowing half the nuts to be exposed. Place under broiler flame and brown lightly, watching carefully to pre-
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Beat egg yolks until lemon colored and add the cupful of sugar, flour and sherry. Put in double boiler and cook, stirring constantly until sauce thickens. Pour over macaroons which have been arranged on oven-proof platter. Beat egg whites stiff, but not dry, and add the 6 tablespoonfuls sugar, and spread evenly over macaroons and sauce. Stick almonds into meringue, allowing half the nuts to be exposed. Place under broiler flame and brown lightly, watching carefully to pre-
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