Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Macaroons with Hazelnuts

Nut macaroons from Erken 1914: hazelnuts and toasted almonds pounded with egg whites, mixed with powdered sugar and grated lemon zest, dropped as small macaroons onto paper, sprinkled with sugar, and baked pale.

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

Be the first to rate

About the dish

A variant of the macaroons in which half the almonds are replaced with hazelnuts and the rest are "browned" (toasted) almonds, which give the cookies a deeper, nuttier flavor.

How to make it

  1. 1

    Pound the nuts and almonds

    Pound or grind the hazelnut kernels and the toasted almonds together with the egg whites into a smooth mass.

  2. 2

    Mix

    Add the powdered sugar and the grated lemon zest and mix well.

  3. 3

    Shape the macaroons

    Drop the batter as small macaroons onto greased paper or parchment paper laid on a tray, and sprinkle sugar over them.

  4. 4

    Bake

    Bake pale at an even, low heat (about 150 °C (300 °F)).

  5. 5

    Release the cookies

    Moisten the back of the paper after baking; then the cookies release easily.

Changes from the original

Measurements are kept in grams. "Browned almonds" is interpreted as toasted almonds. The method has been split into steps, and parchment paper is mentioned as a modern alternative to greased paper; a suggested baking temperature has been added.

Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 564) → 1949 (korrekturlest, s. 656)~57% av teksten endretfjernetlagt til
125 gr. nøttekjerner 125 gr. brændte brente mandler 5 eggehviter revet skal skall av 1 citron sitron 375 gr. flormelis. Nøttekjerner og mandler støtes sammen Eggehviten stivvispes som ovenfor forklart, det siktede sukker vispes forsiktig i med eggehviterne, tilsættes sukkeret og det revne citronskal. sitronskall. Deigen sættes settes som smaa små makroner paa på smurt papir, lagt paa på en smurt plate; strøes med sukker og stekes lyse ved jevn varme. Naar Når de er stekt, fugtes fuktes baksiden av papiret, og paa på den maate måte løsnes kakerne let. kakene lett. Nøttekjerner og mandler støtes sammen med eggehvitene, tilsettes sukkeret og

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What is meant by "browned almonds" in the recipe?
These are almonds that have been toasted/browned in the oven or a pan before use. They are pounded together with the hazelnut kernels and egg whites, giving the macaroons a rounder, toasted flavor.
How do I get the macaroons off the paper without ruining them?
Follow Schønberg Erken's trick: when the cookies are done baking, moisten the back of the paper. Then the macaroons release easily from the greased paper.
How many does it make, and how long does it take?
The recipe makes about 35 small macaroons, and you should count on around an hour in all. They are dropped as small mounds onto greased paper, sprinkled with sugar, and baked pale at an even heat — they should not get dark.
What is the batter made of?
125 g hazelnut kernels, 125 g browned almonds, 5 egg whites, grated zest of 1 lemon, and 375 g powdered sugar. The nuts and almonds are pounded with the egg whites before the sugar and lemon zest are stirred in.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!