Macaroon Tart Recipe

MR. JOSEPH FLEIG. (Baker, Grenoble Hotel, N. Y.)



Make a paste of three quarters of a pound flour, five ounces of sugar,

one half pound butter and two eggs. Roll part of this out to one fourth

inch thick layer and spread over a round shallow cake pan about one half

inch deep. Bake very slightly. When cold spread with thin layer of jam

or jelly, then put with bag and star tube, stripes of macaroon over and

bake in a slow oven nice and brown. Put some icing between the stripes

after tart is baked.





PASTE FOR MACAROONS AND MACAROON TART.



Take one pound Hoide's Almond paste and mix fine with one pound powdered

sugar then add gradually the whites of about eight eggs until the paste

gets smooth and soft enough to pass through the bag and tube. For

macaroons make paste softer and use round tube or teaspoon. Bake on

paper in slow oven.

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