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American Southern
Maccaroni
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 33. One of the earliest known cookbooks by an African American author.
15 minPrep Time
30 minCook Time
8Servings
mediumDifficulty
Why This Recipe Works
This is a historic almond macaroon recipe where beaten egg whites provide the structural framework through protein coagulation. The high ratio of powdered sugar to almonds creates a meringue-like texture, with the sugar dissolving into the egg whites to stabilize the foam. Ground almonds add fat and protein that tenderize the structure while contributing moisture, preventing the cookies from becoming too dry or brittle during baking.
Before You Begin
- •Ensure egg whites are at room temperature (65-70°F) for maximum volume when whipped—this can take 30-60 minutes on the counter
- •Grind almonds to a fine powder in a food processor, pulsing to avoid making almond butter; they should resemble coarse cornmeal
- •Use superfine or powdered sugar as specified—granulated sugar won't dissolve properly into the meringue
- •Have parchment paper or silicone baking mats ready, as these delicate cookies will stick to unlined baking sheets
- •All mixing bowls and beaters must be completely grease-free, as any fat will prevent egg whites from whipping properly
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