- 100g marzipan or almond paste, grated
- Quarter tsp each of ground cardamom and cinnamon
- 60g icing sugar, sifted, plus 1tbsp
- 1 egg white
- 1kg fragrant apples, peeled and diced
- Finely grated zest of 1 lemon, plus 2 tbsp lemon juice
- 50g unsalted butter
- 100g golden caster sugar
- 3 lemon verbena sprigs or 1tsp ground cinnamon
- 200ml double cream
- 100ml crème fraîche
- Rosehip jam, to serve
- Pre-heat the oven to 150C.
- Put the marzipan in a bowl and beat in the spices with an electric whisk. Gradually add the 60g icing sugar, alternating with the egg white until a batter is formed.
- Place heaped tablespoons of batter on two baking trays lined with baking paper, spacing them well apart. Bake for 20–25 minutes until the macaroons are puffed and golden brown. Leave for ten minutes, then cool on a wire rack.
- Meanwhile, mix the diced apples with the lemon zest and juice. Melt the butter in a frying pan, add the apples and mix to coat with butter. Add the caster sugar and cook, stirring, until the sugar dissolves. Add the lemon verbena and cook until the apples are tender, but not mushy. Cool. Discard the verbena.
- Put the cream in a bowl and sift in the extra tablespoon of icing sugar. Add the crème fraîche and whisk gently to mix, then more vigorously until thick.
- Divide the apple sauce among six bowls, crumble up two macaroons per bowl, then top with two heaped tablespoons of the cream mix. Serve with some rosehip preserve.
This recipe is taken from Copenhagen Cult Recipes by Christine Rudolph and Susie Theodorou, which is out now and is published by Murdoch Books