Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
ProofreadPage 564
250 gr. søte mandler
375 gr. flormelis
5 eggehviter.
Tillages som makroner. Sættes paa plate med ske og stekes langsomt.
Macaroon Plesken
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.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
ProofreadPage 656
250 gr. søte mandler
375 gr. flormelis
5 eggehviter.
Tillages som makroner. Settes på plate med skje og stekes langsomt.
Time machine – what changed?
1949 (proofread, p. 656) → Modernised~87% of the text changedremovedadded
250 gr. g søte mandler (skåldet og finmalt). 375 gr. flormelis g melis (flormelis). 5 stk eggehviter. Tillages Skåld og flå mandlene, og støt eller mal dem fint.. Bland de malte mandlene med melisen som makroner. Settes på plate til makroner.. Visp eggehvitene stive og bland dem forsiktig inn i mandelmassen.. Sett massen med skje på smurt plate eller bakepapir og stekes langsomt. stek langsomt ved svak varme (ca. 140–150 °C) til kakene er tørre og så vidt lysegule.
Note on Modernised
Fremgangsmåten, som originalen bare henviser til («tillages som makroner»), er skrevet ut i trinn. Bakepapir og veiledende steketemperatur er lagt til.
Community interpretations
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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.
Equipment for this dish
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