Georgian Macaroons
This is the 4th Georgian baking recipe
to mark 300 years following the birth of James Paine, architect of The Mansion
House in Doncaster. Macaroons or Ratafia Drops were a popular form of sweet in
18th century households. They would be served with tea or a glass of ratafia.
Macaroons or Ratafia Drops
Blanch and beat, with an ounce of fine sugar and a
little water, four ounces of bitter, and two ounces of sweet almonds. Add to
the paste a pound of sugar, the whites of two eggs, and a little noyeau. Beat
the whole well, and when light drop the batter from a biscuit funnel on paper,
of the size of pigeons’ eggs, and bake the drops on tins.
There is a reference to bitter and sweet almonds. Sweet almonds are frequently used in cooking. Bitter almonds should not be eaten raw as they contain a toxic chemical which is dangerous to humans and animals. It is quite safe to use Almond extract or Almond essence, other than for anyone who has a nut allergy. I’ve used ground almonds and almond extract to bring this recipe up to date.
Macaroons or Ratafia biscuits
2 medium egg whites
175g /¾ cup caster sugar
175g /¾ cup ground almonds
½ teaspoon of almond extract
A few drops of rosewater
Pre-heat the oven to 325F / 170C / 150C
fan. Whisk the egg whites until they form
soft peaks. In a separate bowl mix together the
ground almonds and sugar, then fold into the egg whites, together with the
almond essence. The mixture needs to firm enough to roll
into small balls (about the size of a walnut). If it’s too wet, add more ground
almonds. Place the balls onto a baking
parchment, and bake for about 20 minutes or until golden-brown. You can top
with a sliver of almond. They should be crisp and crunchy on the outside, and
soft and chewy in the middle.
To accompany the Macaroons, Hannah
Glasse’s recipe for Syllabub from The Art of Cookery Made
Plain and Easy 1747 may prove interesting to make at home …first
milk your cow!
Syllabub
To make a
fine syllabub from the cow: Make your syllabub of either Cyder or Wine, sweeten
it pretty sweet, and grate nutmeg in, then milk the Milk into the Liquor; when
this is done, pour over the Top half a pint or pint of Cream, according to the
Quantity of Syllabub you make. You may make this syllabub at Home, only
have new milk; make it as hot as milk from the Cow, and out of a tea pot or any
such thing, pour it in, holding your Hand very high.
Here’s my updated version. It’s a very easy dessert.
Syllabub
½ pint/10fl
oz/300ml double cream
finely grated rind and juice of 1 lemon
¼ pint/5fl oz/150ml white wine or
a mixture of
sherry and white wine
2 oz. caster sugar
slices of lemon peel
Place all the ingredients into a mixing
bowl. Whisk until light but not too thick. Place the mixture into
small glasses and refrigerate until required. Decorate with slices of lemon peel before serving.
The visitors lapped it all up at the Georgian
celebrations at Cusworth Hall in Doncaster.
