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Chocolate Macaroons (kokosmasse)

Erken's chocolate macaroons from 1914: a foam of 4 egg yolks and 250 g sugar, with 150 g grated chocolate, 250 g desiccated coconut, and 50 g wheat flour + 30 g potato starch, with stiffly whipped egg whites at the end. Spooned with a teaspoon onto a sheet and baked about 15 minutes in a moderate oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 554 (falt i det fri)

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About the dish

From the baking chapter in Henriette Schønberg Erken's "Stor kokebok" (1914), in the series of small cakes with coconut and chocolate.

How to make it

  1. 1

    Whip the foam

    Whip the egg yolks and sugar pale and airy, preferably up to half an hour as in the original (5–8 minutes with an electric mixer).

  2. 2

    Mix in

    Stir in the grated chocolate and desiccated coconut. Sift the wheat flour and potato starch together and mix it in.

  3. 3

    The egg whites

    Whip the egg whites stiff and fold them in gently at the last.

  4. 4

    Spoon out

    Place small mounds with a teaspoon on a greased or parchment-lined sheet, well spaced.

  5. 5

    Bake

    Bake in a not-too-hot oven, about 160 °C (320 °F), for around 15 minutes. Cool on a rack.

Changes from the original

Measurements and units are modernized (grams, teaspoon), "coconut mass" is given as desiccated coconut, and the method is divided into numbered steps. The oven temperature is estimated (about 160 °C (320 °F)) since the original only says "not too hot an oven."

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 554) → 1949 (korrekturlest, s. 645)~38% av teksten endretfjernetlagt til
4 egg 250 gr. sukker 150 gr. reven chokolade sjokolade 250 gr. kokusmasse kokosmasse 50 gr. hvetemel 30 gr. potetesmel. Eggeblommer Eggeplommer og sukker vispes ½ time, tilsættes tilsettes den revne chokolade, kokusmassen, sjokolade, kokosmasen, det blandede, sigtede siktede mel og tilsidst til sist de stivvispede eggehviter. Sættes eggihviter. Settes med teske paa teskje på smurt plate, stekes i ikke for varm ovn ca. ¼ time.

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Frequently asked questions

How long must the foam be whipped?
The egg yolks and sugar are whipped for half an hour, until the mixture is pale and thick. Then the rest is mixed in, and the stiffly beaten egg whites are stirred in at the very last.
How are the macaroons shaped and baked?
The mixture is placed with a teaspoon on a greased baking sheet, and the cakes are baked in a not-too-hot oven for about a quarter hour.
What is "coconut mass" in the recipe?
It is grated/dried coconut (desiccated coconut), 250 grams, which together with 150 grams of grated chocolate gives the cakes flavor and texture. The flour is a mix of 50 grams wheat flour and 30 grams potato starch, sifted together before being mixed in.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 554. The recipe makes about 30 small cakes.

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