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The classic Danish macaroon recipe is as follows.  This is
one from mum-in-law's handwritten cookery book but you can
find them in most Danish cookery books.

2 egg-whites
100 g sugar
100 g ground almonds.

Whip the egg whites very stiff then add two tablespoons of
the sugar slowly to the egg-whites while comntinuing to
whisk.  Mix the rest of the sugar with the ground almonds
and carefully fold this into the mixture.  Cook the mixture
on a low heat until it begins to stiffen.

Spoonsful of the mixture are now put on to a baking tray
(use a good grade of baking paper or they stick) and baked
in the oven at 150 C (300F) for 12 - 15 minutes.

Any elderly Danish lady would insist on serving these to
"guests" (this includes family and friends in Danish).  I
love them though they are very bad for my waistline.

Regards

David

David J Walland
University of Bristol Radiation Safety Officer
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Tel +44 (0)117 928 8323
Fax +44 (0)117 929 1209