Mirletons Aux-Amandes, an almond and macaroon dessert

donna

Brev. Brig. Gen'l
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May 12, 2010
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Now Florida but always a Kentuckian
This recipe, Mirletons Aux-Amandes is over 100 years old. It is from "Old Time Recipes To Enjoy", "The Kentucky Explorer Magazine", February 2017.

"One-fourth a pound of macaroons, two ounces of almonds, a half pound of sugar, quarter pound of butter, whites of five eggs beaten to a stiff froth, and a little vanilla.
 
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