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History Cookbook: Orange Flower Macaroons

This recipe is in categories Interwar Years, Baking, Desserts
About this recipe
Healthiness : (10 votes)
Difficulty:  2 out of 5 difficulty
Comments: When whisking egg whites, it is important that all equipment is clean and dry or the whites won't become fluffy.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Number of servings: Makes 12-14
Serving suggestions: Serve with a cup of tea or some fresh lemonade.
This is a vegetarian recipe


Pre-war, 'at homes', a kind of afternoon tea with guests remained popular.  More intricate cakes and sandwiches were served with freshly brewed tea.

This recipe is particularly easy to make. Some period recipes are quite tricky and don't always work. This one is very forgiving and therefore it's a good one for an inexperienced cook.

Ingredients
  • 2 egg whites
  • 6 oz (150g) ground almonds
  • 6 oz (150g) caster sugar
  • 2 tbsp (30ml) orange flower water
  • rice paper
Equipment
  • Weighing scales
  • Tablespoon
  • Rice paper
  • Mixing bowl
  • Baking tray
  • Knife or scissors
  • Air tight container
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Pre-heat the oven Gas 4 (180C or 350F)
  2. Whisk egg whites until light and fluffy, but not stiff
  3. Add the rest of the ingredients and fold them in
  4. Roll into small balls (If the mixture is too dry, add more flower water and, if too stiff, add more almonds)
  5. Place the balls, well spaced, on the rice paper laid on a baking tray
  6. Bake for 20 minutes or until golden
  7. Cool and then cut around each one to remove the extra rice paper
  8. These keep well in an air-tight container
Orange Flower Macaroons - print view  Orange Flower Macaroons - print view

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Comments
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Name: Dawid 20th February 2012
Macaroon is the English translation from the French word Macarone. They both have Almonds as their principal ingredient, You can also have coconut macaroons. But all are delicious!
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