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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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 522) → Modernised~82% of the text changedremovedadded
350 gr. g søte mandler mandler. noen dråper mandelessens (i stedet for 4 bitre mandler mandler). 420 gr. flormelis 4—5 g melis. 175 g eggehviter (175 gr.). Mandlerne skoldes, tørres (4–5 stk.). frisk frukt eller frukthermetikk (til fyll). Skold mandlene, flå dem, tørk dem godt og males; støtes mal dem fint.. Støt eller kjør de malte mandlene til en fin deig med sukkeret melisen, én eggehvite og 1 eggehvite. Resten mandelessensen.. Visp resten av eggehviten vispes stiv eggehvitene stive og blandes forsigtig med mandeldeigen. Et hvitt papir tilklippes efter fatets størrelse, smøres, bland dem forsiktig inn i mandeldeigen.. Klipp bakepapir etter størrelsen på fatet du skal servere på, smør det, og herpaa heldes halvparten av deigen. Resten bre halve deigen ut som en jevn bunn. Sprøyt resten av deigen trykkes gjennem sprut i ruter over bunden. Stekes i bunnen med sprøytepose.. Stek terten ved ikke for varm ovn, sterk varme, ca. 150 °C, til den er pent gulbrun, gyllen, men skal ikke være helt gjennemtør. Naar gjennomtørr.. Når terten er kold, fyldes ruterne helt kald, fylles rutene med forskjellig frugt. frukt.. Terten kan serveres med stivpisket krem eller kremsaus.

Note on Modernised

Bitre mandler er erstattet med noen dråper mandelessens av hensyn til blåsyreinnholdet. «Flormelis» er melis, «sprut» er sprøytepose, og steketemperatur er angitt i grader.

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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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