What are these macaroons made of?

Just four ingredients: 1/2 kg almonds, 30 g bitter almonds, 375 g powdered sugar, and 4 egg whites. No flour or fat in the batter.

How is the batter made?

The almonds are blanched (skinned) and pounded completely fine, mixed with the sugar, and finally the stiffly whipped egg whites are folded in.

How are they shaped and baked?

The batter is dropped in small mounds with a teaspoon onto a greased tray and baked until quite pale yellow — they should not brown.

What do the bitter almonds do?

The 30 grams of bitter almonds give the characteristic marzipan/almond aroma. The amount is small compared to the sweet almonds, so the flavor is aromatic, not bitter.

Almond Macaroons

Name: Almond Macaroons
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 40 servings
Cuisine: Norwegian
Ingredients: 500 g sweet almonds (blanched and finely ground); 30 g bitter almonds (or a few drops of bitter-almond essence); 375 g powdered sugar; 4 pcs egg whites

Classic macaroons from Erken 1914: finely ground blanched almonds (with a little bitter almond) mixed with powdered sugar and stiffly whipped egg whites, spooned onto a tray and baked pale yellow. These are Norwegian-style almond macaroons (makroner), not French coconut macaroons.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 564 (falt i det fri)

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About the dish

The base macaroon recipe in the baking chapter. This batter also serves as the starting point for macaroon plesken and other macaroon variants in the book.

How to make it

1
Prepare the almonds
Blanch the almonds, slip off the skins, and pound or grind them fine together with the bitter almonds.
2
Mix with sugar
Mix the finely ground almonds well with the powdered sugar.
3
Whip the egg whites
Whip the egg whites to a stiff foam and fold them gently into the almond mixture.
4
Shape the macaroons
Spoon small mounds with a teaspoon onto a greased tray or parchment paper.
5
Bake
Bake at low heat (about 150 °C (300 °F)) until the macaroons are just barely pale yellow.

Changes from the original

Measurements have been converted to grams. "Bitter almonds" can be replaced with a couple of drops of bitter-almond essence. Parchment paper is suggested instead of a greased tray, and a baking temperature has been added as guidance.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 564) → 1949 (korrekturlest, s. 656)~32% av teksten endretfjernetlagt til

½ y 2 kg. mandler 30 gr. bitre mandler 375 gr. sukker (melis) 4 eggehviter. De ~~skoldede~~ skåldede og finstøtte mandler blandes i sukkeret, ~~tilsættes~~ tilsettes de stivvispede eggehviter. ~~Sættes~~ Settes med ~~teske paa~~ teskje på smurt plate; stekes ganske lysegule.

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Frequently asked questions

What are these macaroons made of?: Just four ingredients: 1/2 kg almonds, 30 g bitter almonds, 375 g powdered sugar, and 4 egg whites. No flour or fat in the batter.
How is the batter made?: The almonds are blanched (skinned) and pounded completely fine, mixed with the sugar, and finally the stiffly whipped egg whites are folded in.
How are they shaped and baked?: The batter is dropped in small mounds with a teaspoon onto a greased tray and baked until quite pale yellow — they should not brown.
What do the bitter almonds do?: The 30 grams of bitter almonds give the characteristic marzipan/almond aroma. The amount is small compared to the sweet almonds, so the flavor is aromatic, not bitter.

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