Macaroons with Cream

Learn about this recipe from our Historic Foodways staff, then try it at home.

This recipe is a little tricky. The title leads you to believe the “sweet biscuit type” macaroons are to be served with a cream sauce. However, in reality this author uses macaroni instead. Macaroni was very expensive during the 18th century because the Italians were the only people with the machinery to make the “foreign paste.”

Learn how we make this recipe in our kitchens based on the 18th-century description below, then use our 21st-century translation to try the recipe at home!

18th Century

21st Century

Ingredients

• 4 oz. ziti
• 1 Tbsp. flour
• ½ tsp. ground nutmeg
• 3 egg yolks
• 1 cup cream (you may substitute skim milk or low fat cream)
• 2 Tbsp. sugar
• 2 Tbsp. butter (¼ stick)
• Puff pastry for 9” pie plate

Instructions

1. Preheat oven to 375°F.
2. Boil pasta in water for 8 to 10 minutes until tender. Rinse and drain.
3. In a saucepan, combine cream, flour 1 Tbsp. sugar, and nutmeg. Stir over medium heat until mixture thickens.
4. Remove from heat and add butter, stirring butter in until it is melted and blended. Let cool.
5. Whip egg yolks and add to the mixture. Beat until smooth and well blended.
6. Add rinsed pasta to sauce mixture. Stir well and pour into puff pastry.
7. Bake in 375°F oven for 20 minutes. Top should be golden and custard fairly firm.
8. Remove from oven and sprinkle 1 Tbsp. sugar over the top. Serve.