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Chocolate Macaroons (mandler)

Chocolate macaroons from Erken's Stor kokebok (1914): unblanched almonds cooked with powdered sugar and water, mixed with grated chocolate and stiffly beaten egg white, mounded and baked at low heat.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 631 (falt i det fri)

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About the dish

From the confectionery and small-cake section in Henriette Schønberg Erken's "Stor kokebok" (1914). Chocolate macaroons were an affordable, festive little cake for Christmas and parties, made from almonds that weren't blanched, so the macaroons got a darker color and stronger flavor.

How to make it

  1. 1

    Grind the almonds

    Grind the almonds, or chop them very finely. The skins should stay on.

  2. 2

    Stir the mixture over heat

    Put the powdered sugar, almonds, and water in a heavy-bottomed pot. Stir over medium heat until the sugar has melted and coats the almonds.

  3. 3

    Mix in chocolate and egg white

    Take the pot off the heat. Stir in the grated chocolate, and then fold in the stiffly beaten egg whites gently.

  4. 4

    Set out the mounds

    Place the mixture as small mounds on a greased baking sheet or on parchment, well spaced.

  5. 5

    Bake

    Bake at not too strong heat, about 150 °C (300 °F), for 15–20 minutes until the macaroons are dry on the outside but soft inside. Cool on the sheet.

Changes from the original

Quantities are given in modern units (g, tbsp). "Confectioners' sugar" has been kept as powdered sugar, "grated chocolate" interpreted as finely grated dark chocolate. Baking temperature and time have been added as modern guidance; the original only says "not too strong heat."

Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 631) → Modernisert~82% av teksten endretfjernetlagt til
¼ kg. uskoldede 250 g mandler 1 à (uskåldede, med skall). 2 spiseskeer vand ss vann (1–2 ss). 200 gr. flormelis g melis. 125 gr. revet chokolade g mørk sjokolade (finrevet). 3 stk eggehviter. Mandlerne males Mal mandlene, eller skjæres skjær dem svært fint op. Sukker, opp. Skallet skal være på.. Ha melis, mandler og vand røres vann i en tykkbunnet kjele. Rør over ilden, middels varme til sukkeret er smeltet og legger seg om mandlerne, tages mandlene.. Ta kjelen av ilden, irøres chokoladen varmen. Rør inn den revne sjokoladen, og vend deretter forsiktig inn de stivvispede eggehviter. Sættes stivpiskede eggehvitene.. Sett massen som smaa små topper paa på en smurt plate. Stekes stekeplate eller på bakepapir, med god avstand.. Stek ved ikke for sterk varme. varme, ca. 150 °C, i 15–20 minutter til makronene er tørre utenpå, men myke inni. Avkjøl på platen.

Note til Modernisert

Mengder er oppgitt i moderne enheter (g, ss). «Flormelis» er beholdt som melis, «revet chokolade» tolket som finrevet mørk sjokolade. Steketemperatur og -tid er lagt til som moderne veiledning; originalen sier bare «ikke for sterk varme».

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Frequently asked questions

Should the almonds be blanched first?
No, the recipe uses unblanched almonds (¼ kg) – that is, with the brown skin. They are ground or chopped finely.
How is the batter made?
Sugar (200 g powdered sugar), almonds, and 1–2 tablespoons of water are stirred over the heat until the sugar has melted around the almonds. Take the pot off the heat, stir in 125 g grated chocolate and finally 3 stiffly beaten egg whites.
How are the macaroons baked?
Place small mounds on a greased sheet and bake at not too strong heat, so they don't burn. The recipe is from Schønberg Erken's "Stor kokebok" (1914), p. 631, and makes about 30 pieces.

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