Walnut macaroons

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration XII. En uges middage, s. 160 (falt i det fri)

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1
Make the dough
Grind the walnut kernels very fine together with the sugar. Mix with the two stiffly whisked egg whites. Add 1 tbsp flour if the dough is thin.
2
Shape and bake
Place the dough in fairly high mounds with a teaspoon on a tray lined with paper. Bake in a moderately hot oven (approx. 175 °C (345 °F)) until the macaroons are golden brown.

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