Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Frosting and Filling, Macaroon




Source of Recipe


General Foods Corporation-1933


List of Ingredients




2 egg whites, beaten
1 1/2 C sugar
2 tsp light corn syrup
4 1/2 T water
1/4 tsp almond extract
Rose coloring (opt)
6 macaroons,dried, rolled and sifted

Recipe



Combine egg whites, sugar, corn syrup and water in top of double boiler. beating with rotary beater until thoroughly mixed. Place over rapidly boiling water, beat constantly with beater, and cook seven minutes, or until frosting holds peaks. Remove from boiling water.

Add almond extract and rose coloring to make a delicate tint. Beat until nearly thick enough to spread.

For filling, add enough frosting to macaroon crumbs to make a filling that will spread easily. Spread between layers. Spread remaining frosting on top and sides of cake.

Makes enough to cover tops and sides of two 9 inch layer cakes or fifteen little Baltimore cakes.