1503 | Macaroons à la J. C. Delmonico.
—Peel and pound in a mortar a quarter of a pound of sweet almonds the same as for No. 1207, then transfer it to a vessel; add twelve ounces of powdered sugar, the white of one egg, and a teaspoonful of orange-flower water; then with the spatula mix well together for five minutes. Slide down a tube (No. 2) into the pastry bag (No. 1079), pour the preparation into it. Have two pastry baking-pans ready, with a sheet of brown paper laid over each pan; then carefully press the preparation down, making small forms half an inch long by a quarter of an inch wide, keeping them half an inch distant from one another; when done and all laid in the pans, stand them in a dry place for twenty-four hours. Return the pans to a table, and then with a sharp pointed knife carefully make a light incision lengthwise—on top of each—right in the centre, being very careful to cut the crust only. Place the pans in a very slow oven to bake for twenty minutes. Remove from out the oven, lay them on a table, and cool for one hour.
Sufficiently moisten a part of a table to lay the two papers on with the cakes, one beside another, then lift each paper from the pan and lay them over the wet table, and let rest for two minutes. Now detach the macaroons from the papers, place them in a tin box or glass jar, and serve whenever desired.