What is macaroon plesken made of?

Only three ingredients: 250 g sweet almonds, 375 g powdered sugar, and 5 egg whites.

How should they be shaped and baked?

The batter is dropped onto the baking tray with a spoon and baked slowly, that is at low heat, so the cookies dry out evenly without getting dark.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok (1914), page 564. The recipe makes about 35 small cookies and takes around an hour.

What is meant by "prepared like macaroons"?

The almonds are ground/pounded fine and mixed with powdered sugar and egg whites into a macaroon batter, the same way as in the cookbook's regular macaroon recipe.

Macaroon Plesken

Name: Macaroon Plesken
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 35 servings
Cuisine: Norwegian
Ingredients: 250 g sweet almonds (blanched and finely ground); 375 g powdered sugar (confectioners' sugar); 5 pcs egg whites

Macaroon plesken from Erken 1914 (flat Norwegian almond macaroon cookies): a macaroon mixture of 250 g ground almonds, 375 g powdered sugar, and 5 egg whites, spooned onto a tray and baked slowly.

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

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About the dish

A close relative of the macaroons, with more sugar and egg white relative to the amount of almonds, so that the cookies spread a little and become flat "pleskener."

How to make it

1
Prepare the almonds
Blanch and skin the almonds, and pound or grind them fine.
2
Mix
Mix the ground almonds with the powdered sugar as for macaroons.
3
Egg whites
Whip the egg whites stiff and fold them gently into the almond mixture.
4
Shape and bake
Spoon the mixture with a teaspoon onto a greased tray or parchment paper and bake slowly at low heat (about 140–150 °C (300 °F)) until the cookies are dry and just barely pale yellow.

Changes from the original

The method, which the original only refers to ("prepared like macaroons"), has been written out in steps. Parchment paper and a suggested baking temperature have been added.

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)~26% av teksten endretfjernetlagt til

250 gr. søte mandler 375 gr. flormelis 5 eggehviter. Tillages som makroner. ~~Sættes paa~~ Settes på plate med ~~ske~~ skje og stekes langsomt.

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Frequently asked questions

What is macaroon plesken made of?: Only three ingredients: 250 g sweet almonds, 375 g powdered sugar, and 5 egg whites.
How should they be shaped and baked?: The batter is dropped onto the baking tray with a spoon and baked slowly, that is at low heat, so the cookies dry out evenly without getting dark.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok (1914), page 564. The recipe makes about 35 small cookies and takes around an hour.
What is meant by "prepared like macaroons"?: The almonds are ground/pounded fine and mixed with powdered sugar and egg whites into a macaroon batter, the same way as in the cookbook's regular macaroon recipe.

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