Recipe Manuscript

To Make Mackroons

Name: To Make Mackroons
Prep time: PTPT20M
Cook time: PTPT20M
Yield: 24
Cuisine: European
Ingredients: 225 grams blanched almonds; A few teaspoons rose water; 225 grams fine white sugar (caster sugar); 3 egg whites; Wafer paper (or substitute with baking parchment)

1707

From the treasured pages of Mrs. Rachel Kirk Book 1707

Written by Rachel Kirk

Culinary Enlightenment (1700 - 1800)European Beginner Dessert Snack

Original Recipe • 1707

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make Mackroons

"Take half a pound of Almonds blanch them and beat them very fine with Rose water to keep them from oyling then half a pound of loaf sugar that is finely scarced and mix that with the almonds and take the white of three eggs beat them to a froth then mix your sugar and almonds and eggs alltogether and lye them out upon wafers and bake themll:"

Note on the Original Text

This recipe is typical of its era: written in prose form, assuming the reader's familiarity with basic techniques and tools. Quantities are often approximate, and terms like 'oyling' refer to the separation of oils from nuts if overworked. Spellings such as 'mackroons' and 'scarced' reflect the phonetic and variable spelling conventions of the early 1700s. The directions emphasize method over measurement, inviting cooks to rely on experience and intuition.

Modern Kitchen Interpretation

Recipe's Origin

Mrs. Rachel Kirk Book 1707 - Click to view recipe in book

Title

Mrs. Rachel Kirk Book 1707 (1707)

You can also click the book image above to peruse the original tome

Writer

Rachel Kirk

Era

1707

Publisher

Unknown

Background

A remarkable collection of early 18th-century recipes, Rachel Kirk's work invites readers into the kitchens of the past where classic culinary traditions and timeless flavors come alive. Expect a charming medley of savory feasts and sweet treats reflective of the era's sophisticated palate.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe hails from the early 18th century, specifically from Rachel Kirk in 1707. At this time, recipes were passed down through handwritten manuscripts among well-to-do households. Almond macaroons were a popular treat, showcasing both imported ingredients and sophisticated baking techniques. Rose water and almonds highlighted luxury and global trade connections, reflecting the aspirational tastes of the English gentry. Rachel Kirk's version places her within this context of domestic expertise and genteel culinary tradition.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Almonds would be blanched in hot water, then pounded with a mortar and pestle—a process which released their delicate oils and aromas. Sugar would be sieved through a fine mesh or cloth. The stiff egg whites would be whipped by hand with a whisk or bundle of birch twigs. Wafers acted as non-stick bases, baked on flat baking sheets in a wood-fired oven, watched carefully for doneness. Recipes relied on sensory cues rather than precise temperatures. Today, a food processor replaces the mortar and pestle, and parchment paper stands in for hard-to-find wafers.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

20 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

8 ounces blanched almonds
A few teaspoons rose water
8 ounces fine white sugar (caster sugar)
3 egg whites
Wafer paper (or substitute with baking parchment)

Instructions

To prepare these early 18th-century macaroons, begin by blanching 8 ounces of almonds (removing their skins after soaking briefly in boiling water).
Grind the almonds finely, moistening the mixture with a little rose water to prevent the natural oils from seaping out.
Next, sift 8 ounces of fine white sugar and blend it thoroughly with the almond paste.
Beat three egg whites until stiff peaks form, then gently fold them into the almond-sugar mixture.
Drop small spoonfuls of this batter onto edible wafer paper (or modern baking parchment), spacing them apart.
Bake the macaroons in a moderate oven (around 325°F) for 15-20 minutes, until lightly golden but still soft inside.
Allow them to cool before serving.

Estimated Calories

70 per serving

Cooking Estimates

It takes about 20 minutes to prepare the ingredients and another 20 minutes to bake the macaroons. Each macaroon has about 70 calories if you make 24 in total.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.