I do love a good macaroon, so when I was hunting around for a K for this month’s Alpha Bakes, I was delighted to find these kransekake (otherwise known as marzipan macaroons) in Scandilicious Baking by Signe Johansen. Until I found this recipe, I had no idea that almond macaroons were a Scandinavian speciality. I’ve always thought of them as very British, that is until the sophisticated Parisian macaron came along and swept all before it. Luckily, rustic macaroons are much more my style, I say that as I’d never have the patience to create the elegant structures beloved by the French. If you’d like tips on how to make the perfect macaron, hop over to Jill’s blog, Mad About Macarons.
Anyway, I digress. These macaroons contain marzipan as well as almonds and can be finished off in any number of ways. I chose to use a chocolate drizzle; the only thing that can improve macaroons or marzipan in my book, is chocolate. The bitterness of dark chocolate helps to counteract the sweetness of the macaroon resulting in a nicely balanced biscuit.
This is how I made:
Kransekake
- Melted 50g unsalted butter in a pan and left to cool.
- Roughly chopped 200g marzipan.
- Whizzed 100g whole almonds in a food processor with the marzipan and 100g golden icing sugar until the almonds were more or less ground, but with some larger chunks still intact,
- Broke 3 duck egg whites into a bowl and whisked briefly with a pinch of salt and a scant teaspoon of vanilla extract.
- Whisked in the melted butter.
- Stirred in the almond mixture. At this point I realised my mixture was too wet – I had used duck eggs rather than the medium hens eggs stated. So I added 50g ground almonds.
- Placed in the fridge to chill for a couple of hours.
- Placed large teaspoonfuls on two lined baking trays – I made 20 but as the recipe stated 40-50, I suspect the macaroons were meant to be a lot smaller than I made them.
- Baked at 200C for 7 minutes until just golden.
- Much to my annoyance, the biscuits had all merged into each other, although it was my own fault for not leaving the suggested space in between each one – something I never seem to learn. So I took out a cutter and used this to shape the macaroons into presentable rounds, then left on a rack to cool.
- I reckon from the amount of offcuts I had, I could have easily made another five or six biscuits.
- Melted 30g dark chocolate and drizzled it over the macaroons.
Apart from my spacing disaster and ending up with two very large biscuits which I then had to rescue, I was very pleased with these macaroons. The end result looked perfectly respectable. I shall definitely make them again and take more care next time with both size and spacing. They were chewy, flavoursome and the larger pieces of nut gave added texture.
Don’t forget it’s World Baking Day this coming Sunday 19th May, so have a look at the website and #BakeBrave
It is Coeliac Awareness Week starting today (13th-19th May) and these biscuits are perfect for anyone unable to eat wheat or gluten as long as the marzipan and chocolate are properly gluten free. Some products may contain traces of gluten if they come from factories where gluten is used, so it is always worth checking the packaging. For more information on gluten free baking, pay a visit to Katie’s blog Apple and Spice.
Lovely looking macaroons. I had no idea they were Scandinavian. I love marzipan too.
Oooh these look lovely, I had a tasty macaroon yesterday but would really love to try making them myself!
These look lovely – was there a reason for using duck eggs? I had no idea about the Scandinavian version, thanks for sharing it.
Sorry for not replying sooner, I’ve only just spotted your comment. I generally use duck eggs in cake baking – see my duck egg post for reasons why. Hens eggs would probably have been a better bet here, but because I try and bake with duck eggs, that’s generally what I have to hand. http://choclogblog.blogspot.co.uk/2009/07/duck-eggs.html
I ADORE marzipan and chocolate together and these are JUST perfect for the Tea Time Treats table thanks! Karen
They have marzipan and chocolate in them so that’s good enough for me! I normally only make marzipan for xmas but I think I may have to whip up a batch soon to give these a go. I know I could buy marzipan but since I started making my own a few years ago I haven’t looked back.
Thanks for entering these into Classic French 🙂
They look wonderful Choclette. I love all those lovely ingredients especially almonds and chocolate.. mm! A very nice biscuit.
Very pretty macaroons. Marzipan, almonds, chocolate, a perfect combination. I’d love to be your guest one day. 🙂
Love marzipan and the cookies look great. Blessings, Catherine
I love these marzipan camarons look amazing! and love your new header, just beautiful!
I often eat Kransekake in Denmark. My mother in law loves baking and likes using marzipan in her creations. I tried once with not very good results (soft, soggy biscuits…). I like the good chocolate on top!!
My marzipan loving friend would absolutely love these! Think I’ll have to share the recipe with her.
These marzipan macaroons look beautiful and delish!
They look delicious & stylish. I love the deco on it. I am sure it tasted yummm
Marzipan macaroons sound so delicious, especially with that chocolate drizzle!
Macaroons and chocolate—pure heaven!
These look like lovely “roonies” – also a great entry for the letter K, which is a bit tricky!
They would be nice to make for my friend who is a coeliac, so thanks for the recipe, I will definitely give them a try.
These look great – I never knew that kransekake was similar to macaroons either! Love the chocolate drizzle, too. 🙂
I always thought Kransekake was a tall biscuit cake thing for weddings. I didn’t realise it had macaroon origins. Bonus that it’s gluten free. A lovely entry for AlphaBakes.
Hi Choclette, these look great! We have a constant battle in our house, as I am of the Parisian Macaron persuasion, whereas the other half is firmly in the coconut based English Macaroon camp. But we are both complete suckers for marzipan, so these might just be the compromise we needed! For that reason alone I think we can overlook the Scandinavian heritage just this once 😉
Thanks for entering them into Classic French! x
these are just so lovely!… I adore macaroons so i’m adding these to my cookie list… beautiful x
they look lovely Choclette. Really delicious and am sure you need to try the parisian versions out now!
I’ve never heard of these – well done for coming up with something unusual for Alphabakes! They look especially nice with the chocolate drizzled on the top.
Deliciously tempting macaroons, Choclette. Interesting they’re a Scandinavian speciality. I still can’t believe you haven’t yet made macarons, though. I mean, for somebody as talented as yourself who can produce the most perfectly exquisite cakes and sweet treats, they’d be plain sailing to you! OK, lecture over on the frilly feet pastry 😉 Your macaroons look divine – love your chocolate drizzle touch!
Lovely looking macaroons Choclette, I have that book and had forgotten the recipe was in there. Must give it a whirl and I’ll be putting chocolate on mine too.