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Almond Macaroons

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. 1

    Prepare the almonds

    Blanch the almonds, slip off the skins, and pound or grind them fine together with the bitter almonds.

  2. 2

    Mix with sugar

    Mix the finely ground almonds well with the powdered sugar.

  3. 3

    Whip the egg whites

    Whip the egg whites to a stiff foam and fold them gently into the almond mixture.

  4. 4

    Shape the macaroons

    Spoon small mounds with a teaspoon onto a greased tray or parchment paper.

  5. 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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 564) → Modernised~88% of the text changedremovedadded
½ kg. 500 g søte mandler (skåldet og finmalt). 30 gr. g bitre mandler (eller noen dråper bittermandelessens). 375 gr. sukker (melis) g melis. 4 stk eggehviter. De skoldede Skåld mandlene, flå dem og finstøtte mandler blandes i sukkeret, tilsættes støt eller mal dem fint sammen med de stivvispede eggehviter. Sættes bitre mandlene.. Bland de finmalte mandlene godt med teske paa melisen.. Visp eggehvitene til stivt skum og bland dem forsiktig inn i mandelmassen.. Sett små toppar med teskje på smurt plate; stekes ganske plate eller bakepapir.. Stek ved svak varme (ca. 150 °C) til makronene er så vidt lysegule.

Note on Modernised

Mål er omregnet til gram. «Bitre mandler» kan erstattes med et par dråper bittermandelessens. Bakepapir er foreslått i stedet for smurt plate, og steketemperatur er lagt til som veiledning.

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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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