'Skjærereir' by Kristine From Næsodden

Small Norwegian delights that once again prove that cultural exchange with distant lands is absolutely recommended.

250 g almonds
250 g of sugar
3 egg whites
1 pinch of salt
possibly a little freshly ground cardamom

The almonds are peeled and cut lengthwise into thin sticks.
Whip the egg whites stiff with a little salt.
If the meringue is to be tough and caramel-like, add a little vinegar.
Stir in sugar.
Stir in the almonds.
Spoon the meringue mixture onto baking paper.

Bake for 10-20 minutes at 180 degrees.
They must be just golden brown.

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