The recipe for the "Macronen = Küchelger" comes from the small "Franckfurt cookbook that is useful and well-equipped for everyone", which a "respected local woman who is experienced in the art of cooking has (initially) printed for her own use". However, the cookbook was made available to the public and was published for the fourth time in Frankfurt am Main in 1789. The macaroons have been known under the French name macaron, i.e. “almond tart”, since the mid-17th century. They were initially listed in cookbooks under the French name and finally Germanised as Macronen around 1700. Enjoy these fine almond tarts in a heavenly egg cream. You will certainly not regret it.
For the macaroons:
250 grams of almonds
About 2 tablespoons of rose water
3-4 tablespoons of breadcrumbs
1 tablespoon of sugar
2 small eggs
½ untreated lemon, grated zest
3-5 heaped tablespoons clarified butter
For the broth:
750 millilitres of milk
½ tablespoon full of sugar
A little rose water
2-3 egg yolks
1. First pound the almonds with a little rose water in a mortar.
2. Then add a few tablespoons of breadcrumbs, a little sugar, 2 small eggs and the zest of half a lemon.
3. Mix the dough and shape it into about 23 walnut-sized macaroon balls.
4. Bake the macaroons in the hot clarified butter on all sides until golden yellow.
5. For the sauce, heat 750 millilitres of milk in a saucepan, add half a tablespoon of sugar and a little rose water.
6. Mix the milk with 2-3 egg yolks and heat well.
7. Put the broth in a bowl and place the macaroons on top.
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