Haferflockenmakronen — Oat Flake Macaroons

This is a Christmas staple from one of Mum’s old GDR baking books.

Ingredients

These are directly from the book, however Mum usually uses four times the amounts, which we finish quickly enough.

Amount	Ingedrients
80g	margarine
225g	oat flakes
125g	sugar
2	eggs
	salt
1/2 teaspoon	lemon peel
65g	flour
7g	baking powder

I hope your baking powder works with the same amounts as German baking powders…

Mum also adds raisons that she soaked in water for a while. If you wanted, you could of course soak them in rum.

For the icing we’ll need lemon juice and powdered sugar.

Let's Bake!

1) Lightly roast the oat flakes in about 30g of the margarine, add 30g of sugar.

2) Whip the remaining margarine with sugar until it’s foamy and add eggs and peels and salt.

3) Mix baking powder with flour and add that together with the oat flakes and raisins.

4) Make little piles on a baking tray (greased or parchment paper) and bake for 15 minutes with 150° C. Mum uses circulating air. Other settings might need 180°C.

5) Add icing when they’re still warm.

The Icing

We use a simple icing made of powdered sugar and lemon juice.

Put some powdered sugar into a pot and carefully add a little of the lemon juice. Stir and add lemon juice until it’s semi-fluid. The icing shouldn’t be too fluid, because you’re adding it to the warm macaroons, and it’s going to run a little.

If you add the icing to the cold macaroons, it doesn’t dry properly and gets sticky.