Oat macaroons are made from whisked egg and sugar, rolled (preferably ground) oats, baking powder and vanilla sugar, dropped by teaspoon onto a greased tray and baked very pale. From Erken's Stor kokebok (1949), p. 675.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 675 (falt i det fri)
Oat macaroons are a plain, cheap small bake made without flour. The book has another recipe with the same title on p. 644.
Whisk egg and sugar
Whisk the eggs and sugar well.
Add the rest
Add the oats (preferably ground), baking powder and vanilla sugar.
Drop onto a tray
Drop the mixture with a teaspoon onto a greased tray.
Bake
Bake the macaroons very pale.
Ditto marks are read as grams and teaspoons. The book gives no oven temperature or baking time, and none has been added.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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