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This recipe is in categories Baking, Desserts, Interwar Years, Party food, Picnic,
About this recipe:
The Interwar period saw a revival in home baking. More complex cakes and biscuits became fashionable. Angel cake, Battenberg and Gold cake were all served.
These macaroons are quite different from a modern macaroon; they are slightly chewy in the middle and are mostly coconut rather than almond.
We have also included Orange Flower Macaroons which date from this period; these are more like a modern macaroon and easier to make.
- 2 egg whites
- 1 tsp lemon juice
- 4 oz (100g) sugar
- 1 tsp almond (or vanilla) extract
- 2 oz (50g) ground almonds or extra 2 oz coconut
- 4 oz (100g) flaked coconut
- rice paper (optional)
Making and cooking it
Note: if the almond extract contains oil, fold it in with the coconut.
- Ensure the range oven is hot, keep the fire going well
- Beat the eggs whites together till light and fluffy
- Add the lemon juice and beat again
- Add the sugar and beat vigorously till like ‘snow’ and then it must form soft peaks and be sticky but quite stiff
- Add the vanilla or almond extract very slowly (or add it to the coconut first) and fold in the coconut and almonds, to make to a stiff dough that will drop off a spoon or be moulded by hand
- Place balls onto a greased baking sheet or rice paper and bake until golden