I made these at Feast of the Hare for lunch, or the Royalty room, I cant remember, and I liked them so much that I’m making them for Christmas. They are a fairly non-sweet option for the dessert tray and is traceable to the 1600’s. It was first found in “The accomplisht ladys delight in preserving, physick and cookery”, Woolley, H., Plat, H., & Harris, T. (1675).
So after making these I decided that I’ll take them to the Caldrithig Christmas party this Sunday. As well, I’m going to bring a ham. And with it, a cherry compote that I made this summer and froze. I have already posted the recipe for Mackrons but I’ll include it here again. Oh ya, theres’ few ingredients, and are fast and easy to make.
Edit Jan 10: There was an interesting article regarding Italian Almond Macaroons in the Holiday issue of Cooks Illustrated magazine, pg 36.
Mix the Almonds, sugar and flour together.
Beat the egg whites until a stiff peak forms. Fold in rosewater or vanilla and then fold this into the nuts. Drop onto parchment paper and bake in a 350° oven for about 15-20 mins, checking after 15. Makes about 25.
(My Note: I used Vanilla in place of the Rosewater as I cant stand it. Rosewater would have been used.)