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    You are in: Home / Recipes / Brown Sugar Macaroons (1908) Recipe
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    Brown Sugar Macaroons (1908)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Chocolatl's Note:

    This is one of a number of historical recipes I am posting from my cookbook collection. This recipe is adapted from the Rumford Complete Cookbook. At the time this recipe was first published, ovens did not have heat regulators, so recipes specified only "hot," "moderate" or "slow/cool" temperatures. This is a recipe for a slow oven. I have estimated the temperature and baking time, as well as the number of servings. The original recipe did not call for beating the egg whites, but this is implied, as it is normally the first step in making macaroons.

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    Ingredients:

    Yield:

    dozen

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 300°F.
    2. 2
      Whip the egg whites until soft peaks form (the original recipe omitted this step).
    3. 3
      Slowly stir in the brown sugar.
    4. 4
      Add lemon juice.
    5. 5
      Gradually stir in almonds.
    6. 6
      Mix well.
    7. 7
      Drop by teaspoonfuls onto a baking sheet lined with parchment paper.
    8. 8
      Bake until golden brown, about 30-40 minutes.
    9. 9
      NOTE: Baking time is ONLY an estimate.

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    Nutritional Facts for Brown Sugar Macaroons (1908)

    Serving Size: 1 (585 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 744.7
     
    Calories from Fat 339
    45%
    Total Fat 37.7 g
    58%
    Saturated Fat 2.8 g
    14%
    Cholesterol 0.0 mg
    0%
    Sodium 76.8 mg
    3%
    Total Carbohydrate 91.6 g
    30%
    Dietary Fiber 9.3 g
    37%
    Sugars 76.8 g
    307%
    Protein 19.8 g
    39%

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