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Macaroon Tart

Macaroon tart (Erken 1914): an almond macaroon mixture of 350 g almonds, 420 g powdered sugar, and 175 g egg whites; half the mixture as a base, the rest piped in a lattice, baked golden at low heat, and the squares filled with fruit once the tart is cold.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 522 (falt i det fri)

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About the dish

An almond macaroon tart with a lattice pattern piped over the base; the squares are filled with fruit after baking. Bitter almonds were used as a flavoring, but are not advised today — use almond essence.

How to make it

  1. 1

    Prepare the almonds

    Blanch the almonds, slip off the skins, dry them well, and grind them fine.

  2. 2

    Make the almond dough

    Pound or process the ground almonds into a fine dough with the powdered sugar, one egg white, and the almond essence.

  3. 3

    Fold in the egg whites

    Whip the rest of the egg whites stiff and fold them gently into the almond dough.

  4. 4

    Shape the tart

    Cut parchment paper to the size of the platter you will serve on, grease it, and spread half the dough out as an even base. Pipe the rest of the dough in a lattice over the base with a piping bag.

  5. 5

    Bake

    Bake the tart at not too high a heat, about 150 °C (300 °F), until it is nicely golden but not completely dried through.

  6. 6

    Fill the squares

    When the tart is completely cold, fill the squares with an assortment of fruit.

  7. 7

    Serve

    The tart can be served with stiffly whipped cream or a cream sauce.

Changes from the original

Bitter almonds have been replaced with a few drops of almond essence because of their hydrocyanic acid content. "Flormelis" is powdered sugar, "sprut" is a piping bag, and the baking temperature is given in degrees.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 522) → 1949 (korrekturlest, s. 603)~85% av teksten endretfjernetlagt til
350 gr. søte mandler 4 bitre mandler 420 gr. flormelis 4—5 4 –5 eggehviter (175 gr.). Mandlerne skoldes, tørres og males; støtes Smøret varmes til en fin deig det er halvsmeltet, røres hvitt med sukkeret og 1 eggehvite. Resten av eggehviten vispes stiv sukkeret, tilsettes eggene, ett etter ett, og blandes forsigtig til sist melet med mandeldeigen. Et hvitt papir tilklippes efter fatets størrelse, smøres, og herpaa heldes halvparten av deigen. Resten av deigen trykkes gjennem sprut i ruter over bunden. Stekes i ikke for varm ovn, bakepulveret. Bakes til den er pent gulbrun, men skal ikke være helt gjennemtør. Naar terten er kold, fyldes ruterne 3 runde bunner, lagt på smurt papir. Vaniljekrem og sylte tøi legges imellem; øverst pyntes med forskjellig frugt. stivvispet fløte.

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Frequently asked questions

What are the main ingredients in the macaroon tart?
350 g sweet almonds, 4 bitter almonds, 420 g powdered sugar, and 4–5 egg whites (about 175 g). Assorted fruit is used for decoration/filling.
How do I make the almond dough?
Blanch and dry the almonds, grind them, and pound them into a fine dough with the sugar and 1 egg white. The rest of the egg whites are whipped stiff and folded gently into the almond dough.
How is the tart shaped and baked?
Cut a piece of white paper to the size of the platter, grease it, and spread half the dough over it. Pipe the rest in a lattice over the base with a piping bag. Bake in a not-too-hot oven until nicely golden brown — it should not be completely dried through.
When are the squares filled with fruit?
Only once the tart is completely cold. Then the squares are filled with an assortment of fruit.

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