Small desserts of cut-out sponge rounds sprinkled with wine or apricot juice, with an apricot in the middle and meringue piped around it, baked in a moderate oven until pale yellow. From Erken's Stor kokebok (1949), p. 521.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 521 (falt i det fri)
The recipe builds on an ordinary sponge cake and used both cooked and tinned apricots.
Cut out rounds
Cut round cakes from a plain sponge cake. They should be no thicker than a little over 1 cm.
Sprinkle and add apricot
Sprinkle the rounds with a little wine, or apricot juice if the apricots are tinned. Put an apricot in the middle of each.
Pipe meringue
Whisk the egg whites with the icing sugar into a meringue and pipe it around the apricot.
Bake
Place the dish in a not-too-hot oven (about 150–175 °C (345 °F)) until the meringue is pale yellow.
"Not too hot" oven is interpreted as about 150–175 °C (345 °F). The book does not say how the meringue is made; here it is taken to be egg white whisked with icing sugar.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Note on Modernised
Ovnsangivelsen «ikke for varm» er tolket som ca. 150–175 °C. Boka sier ikke hvordan marengsen lages; her er den tolket som eggehvite vispet med flormelis.
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