Year of Food and Drink 2015
June is a celebration of the future of food in the Year of Food and Drink Scotland 2015.
From scientific innovation in food production through to the new generation of chefs and food specialists, the 'future of food' is a wide subject with lots to discuss.
The next generation
Young people hold the key to the future of food, and Scotland invests significantly in youth development, with a focus on skills and innovation for the future. Understanding nutrition and cookery bolsters our children's future and the future of Scotland's food and drink.
Recipe of the month from the Library's collections: Mackroons
Macaroons reached Britain from France or Italy in the 17th century. Made from ground almonds, egg whites and sugar, they're a simple sweet treat, ideal for cooking with young people or as colourful treats.
Janet Maule's Mackroons [sic] recipe dates from 1701. Her macaroons were plain but later versions were flavoured, coloured and sandwiched together with buttercream. Today, these moist sweet treats are as popular as ever.
To Make Mackroons
Take one pound of Almonds and beatt them very fine then take the whits of four eges beatt them very [word missing here] with a whisk then mixe them with your beatt almonds then take a pund of fine shugar finlay [finely] beatt and putt Thorow [through] a sarlch [sieve] Soe mix itt with the restt then drope them upon wafers and dustt Shugar upon them and Soe back [bake] them.
Note: We suggest using 4ozs ground almonds, 3 egg whites, 4ozs icing sugar and a pinch of food colouring. Place teaspoonfuls of the mixture on greaseproof paper. Remember to leave space between the macaroons to allow for spreading. Dust with caster sugar, leave to stand for 30 minutes and then bake in a moderate oven [160°C] for 10-25 minutes or until risen and firm to the touch. When cold, sandwich together with whipped cream.