These macaroons were served to Macaroons to Queen Elizabeth at the Library of Congress in 1991.
See the original document at: https://www.loc.gov/resource/mtj1.056_0150_0150/
Pour boiling water on your almonds and take off skin and put them in cold water. Wipe them well in a towel. Beat them in mortar.
Add whites of eggs from time to time, beating them always to prevent their turning into oil. Take them out of the mortar, add sugar. Beat them well with a wooden spoon. Taste the paste to see if it is not too bitter. Add sugar if you find too bitter.
Dresser les avec deux couteaux le grosseur d'un noix sur des feuilles de papier. (Using two knives, make pieces the size of a walnut on sheets of paper.)
Put them in an oven not too hot but hotter than after taking out the bread. You prove the proper heat of the oven by holding in it a little white paper. If it burns, it will burn your macaroons. If it just browns the paper, it is exact.
This recipe can be found at the National Archives
|Hillary Clinton's Chocolate Chip Cookies
Preheat oven to 350 degrees. Grease baking sheets. Combine flour, salt and baking soda. Beat together shortening, sugars and vanilla in a large bowl until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips. Drop batter by well-rounded teaspoonsful on to greased baking sheets. Bake 8 to 10 minuter or until golden. Cool cookies on sheets on wire rack for 2 minutes. Remove cookies to wire rack to cool completely.
This recipe was posted to the White House website on APRIL 3, 2012 by Julie Siegel, Special Assistant to the Office of the White House Counsel. Click here to see the original, archived post and the recipe for Passover Birthday Brownies.
Susy’s Lemon Almond Coconut Cookies
1 1/4 cups of sugar
3 egg whites
Pinch of salt
1 teaspoon lemon extract
I teaspoon vanilla
Grated rind from one small lemon
3 teaspoons matzoh cake meal
1/2 cup potato starch
1/2 cup coconut
1/2 cup slivered almonds
1 cup chocolate chips
Place eggwhites, salt and almond extract in a bowl. Beat for two minutes until stiff peaks form. Fold in vanilla and rind. Fold in cake meal and potato starch until completely blended. Add almonds and coconut. Spoon tablespoons-size cookies onto parchment paper. Bake for 15 minutes at 325 degrees. When cookies are cool, drizzle with melted chocolate chips.