Macaroons, Popovers, Honey Butter

DEAR SOS: Come now, your recipe for Will Wright’s macaroons(SOS, Jan. 24) wasn’t even close. Will Wright’s macaroons were the size of vanilla wafers and had a light almond flavor. Please print something close to the above description.

--PATRICIA

DEAR PATRICIA: One minute, please.

DEAR SOS: My mother used to take my brother and me to Will Wright’s ice cream store in Pasadena for their wonderful coconut ice cream, and I too remember those macaroon cookies. I think I just might have the recipe.

--MICHELLE

DEAR MICHELLE: You may be right. Now Patricia and anyone else who remembers and hankers for those terrific little cookies will have the recipe, too.

LIKE WILL WRIGHT’S MACAROONS

1 (7-ounce) tube almond paste

3/4 cup sugar

2 egg whites, lightly beaten

1 tablespoon flour

Combine almond paste and sugar. Add lightly beaten egg whites until mixture is smooth and not runny. Mix in flour until well mixed.

Drop batter by teaspoons (or less for smaller cookies) onto greased and floured foil-lined baking sheet. Bake at 325 degrees 15 minutes (10 to 12 minutes for smaller cookies). Cool slightly before removing. Makes 2 dozen cookies.

Dear SOS: I remember the popovers at Bullock’s department stores in Los Angeles fondly. I’ll bet you have the recipe.

--GLORIA

DEAR GLORIA: These popovers from Bullock’s tea rooms are so big and beautiful that they have become our most-requested popover recipe. Be prepared to make double batches for a party. They’ll run out before you can say “pop.�

BULLOCK’S POPOVERS

6 eggs

2 cups milk

2 cups flour

3/4 teaspoon salt

6 tablespoons butter or margarine

Beat eggs in bowl. Beat in milk until blended. Combine flour and salt. Work butter into flour mixture. Gradually add flour mixture to egg mixture and blend well. Fill 8 well-greased custard or popover cups. Place on baking sheet and bake at 400 degrees about 1 hour or until golden. Makes 8 popovers.

Note: If using new custard cups, season to prevent sticking. Cups should be greased and placed in hot oven 30 minutes. Remove grease and re-grease cups before using.

DEAR SOS: How do you make honey butter that stays together and is light in texture?

--MRS. M.S.

DEAR MRS. M.S.: Like this:

HONEY BUTTER

1/2 cup unsalted butter or margarine

1 tablespoon honey

Whip butter until creamy and light in food processor or electric mixer. Beat in honey in stream until well incorporated. Makes about 1/2 cup.

Only recipes of general interest will be printed. Send recipe request to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.