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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 554) → Modernised~86% of the text changedremovedadded
4 stk egg (deles i plommer og hviter). 250 gr. sukker g sukker. 150 gr. reven chokolade g revet mørk sjokolade. 250 gr. kokusmasse g kokosmasse (revet kokos). 50 gr. hvetemel g hvetemel. 30 gr. potetesmel. Eggeblommer g potetmel. Visp eggeplommer og sukker vispes ½ time, tilsættes den revne chokolade, kokusmassen, lyst og luftig, gjerne i opptil en halv time som i originalen (5–8 minutter med elektrisk mikser).. Rør inn revet sjokolade og kokosmasse. Sikt sammen hvetemel og potetmel og bland det blandede, sigtede mel inn.. Visp eggehvitene stive og tilsidst de stivvispede eggehviter. Sættes vend dem forsiktig inn til sist.. Sett små toppar med teske paa teskje på smurt eller bakepapirdekket plate, stekes med god avstand.. Stek i ikke for varm ovn ovn, ca. ¼ time. 160 °C, i omtrent 15 minutter. Avkjøl på rist.

Note on Modernised

Mål og enheter er modernisert (gram, teskje), «kokusmasse» er angitt som kokosmasse, og fremgangsmåten er delt i nummererte trinn. Ovnstemperatur er anslått (ca. 160 °C) siden originalen bare skriver «ikke for varm ovn».

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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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