Wednesday, November 26, 2014

Gilchrist's Macaroons Recipe Boston, MA

I always enjoyed going to Filene's Basement in downtown Boston with my Mom when I was a young girl.  We took the MTA as it was called backed then, with my aunts. 

The sights, the sounds, the food and the good bargains found (usually clothes).  During every trip into town which was every Saturday between Thanksgiving and Christmas, we would stop at Gilchrist's and get some macaroons. 

These were the best, different than the French macarons (also good).  The Gilchrist macaroons were a light almost crispy top and soft chewy moist insides.

Here is a recipe my Mom wrote down many years ago.  I just found this today in her collection. 




1/2 lb or 1 cup almond paste
1 cup conf. sugar
3 egg whites
pinch salt
1/2 tsp vanilla
gran. sugar

Work paste and sugar with fingers until blended, add egg whites one at a time and salt & vanilla.
Put thru pastry bag with plain end on parchment paper well spaced.  Sprinkle with sugar, bake 20 min 300 degrees.  Remove sheet of paper and place on damp cloth.  Makes about 3 doz.

See also Jordan Marsh Blueberry Muffins


 Here's also the typewritten on index card








5 comments:

  1. Sometimes I made these while working in the Marble Spa during the early 60s!

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  2. These sound great! I love how many variations macaron/macaroons have!

    Mal
    http://acookinthepast.blogspot.com/

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    1. Mal, love your site too. It's just so much fun to see all the 'old' recipes.

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  3. I worked at the Marble Spa, and though I never made the macaroons, it was my job to get huge bags of sugar from storage (where you could hear the subway trains through the walls).

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  4. Oh, David that's so funny about the subway (MTA back then?)! Glad you got the sugar, must have been heavy though, maybe 50 lbs?

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