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)
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.
Grind the almonds
Grind the almonds, or chop them very finely. The skins should stay on.
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.
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.
Set out the mounds
Place the mixture as small mounds on a greased baking sheet or on parchment, well spaced.
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.
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."
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Pick two different editions to see a comparison.
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