Warm some butter, mix it with some sugar, work to a cream; beat in some eggs, add some milk, baking-powder, and enough flour so that you will be able to roll it. Work the dough thoroughly and put on a buttered baking-sheet. Place in a moderate oven, bake slightly, as it will have to be baked again when used for macaroon paste.

Macaroons Flavored With Chocolate

Take half a pound of ground sweet almonds, add a quarter of a pound of slightly warmed chocolate and a quarter of a pound of powdered sugar; mix them to a stiff paste with the white of the eggs. Shape the paste into round balls, place them on a sheet of paper leaving a space between each, sift over some fine sugar, and bake in the oven until they are of a golden color. When they are done, take the paper out of the oven, dampen it a little so that they will be removed easily, and place the macaroons on a sieve until they are wanted.

Macaroons Flavored With Coffee

Mix one pound of ground almonds and a pound and a half of sugar in a basin with a little extract of coffee, adding the whites of some eggs to form it into a paste. Place it on a wafer-paper in the shape of fingers and bake in an oven until they are of a light pale brown. Take them out when they are done, remove them by damping, and place in paper-boxes until wanted.

Macaroons Flavored

Beat the yolks of four eggs light together with one pound of powdered white sugar and whisk the whites of four eggs to a stiff froth. Beat into the beaten eggs and sugar the grated peel of one lemon and half a teaspoonful of grated nut-met. Mix in lastly and in small quantities the frothed whites and six ounces of flour. Roll the mixture into small balls, rub over with butter, lay them on a buttered-paper leaving a space between each, and bake in a hot oven.

Macaroon Mirletons

Break into a powder enough macaroons to make three ounces in weight, place it in a basin with the yolks of four eggs and the whites of two, stir in four ounces of powdered loaf sugar, half an ounce of pounded candied orange-flowers and a small sprinkling of salt. Mix these for a few minutes; then add two ounces of warmed butter and the whites of two eggs whipped to a froth. Have some pans ready and line them with puff-paste, fill them with the mixture, dust them over with powdered sugar, let it melt in the oven, then dust over coarse sugar and bake to a light brown in a slake oven. When they are done, take out and serve them either hot or cold as may be required.

Swiss Macaroons

Blanch and chop one pound of sweet and four ounces of bitter almonds, place them on a dish, mix with them half a pound of powdered sugar, and place them in a cool oven. When they are lightly browned place the almonds in a basin and mix with them a pound and a half more sugar, and enough of whisked whites of eggs to knead the whole into a paste. Spread a sheet of wafer-paper over a baking sheet, mould the above mixture into small, round cakes, dipping the finger in water to prevent them sticking, and lay the cakes on the paper. Leave a space between each cake as they will spread while baking. Place two thin fillets of almonds on each cake, brush them lightly over with a paste-brush dipped in water, and lay the cakes on the paper. When they are cooked leave the macaroons until they are cold, and then trim the paper off neatly round the edges with a knife.

White Macaroons

Sift ten ounces of crushed loaf sugar into a basin, and mix in with a wooden spoon six ounces of blanched sweet almonds cut into shreds crosswise, four ounces of ground almonds, a small quantity of essence of noyau, and lastly the whites of two eggs. Make these into a paste, and with a spoon lay out small quantities about the size of walnuts, on sheets of paper, keeping them apart. Dip a finger in cold water, place it in the center of each macaroon to make them flat, then place on a baking-sheet in a moderate oven, and bake until they are lightly browned. Take them out and let them get cold before serving.

Macaroons With Almonds

Blanch and pound smooth one-half pound of sweet and one-fourth pound of bitter almonds, adding a very little of the white of an egg to prevent their oiling. If they are then allowed to stand all night they will do so much the better. Beat the whites of three eggs to a stiff froth, adding gradually and in very small quantities three heaping tablespoonfuls of powdered sugar; continue beating well, and stir in gradually one teaspoonful of mixed mace, nutmeg and cinnamon finely powdered, and one teaspoonful of rose water; then add also, by degrees, the pounded almonds. The mixture should be of the consistency of soft dough - if too thick it will be heavy, and if too thin the cakes will run out of shape in baking; if it is not too thick, pound a few more almonds and stir them in. Butter a tin baking-sheet, flour the hands, take the dough up with a knife and work into balls; lay on a battered tin, bake to a pale brown. Have the oven hotter at the top than at the bottom. The macaroon should, in baking, rise in the middle, and the surface should crack. Split almonds laid on top before baking will improve the effect.

Macaroons With Pistachio Nuts

Blanch and chop fine ten ounces of pistachios, place them in a basin with ten ounces of sifted crushed loaf sugar, a little essence of noyau, and the whites of two eggs. Lay out small quantities about the size of walnuts on wafer papers, keep them apart and with a moistened finger slightly press down the center so as to keep them round. Place them in an oven to bake. Serve when cold.