Elderberry Soup with Macaroons

    1 hour

    Elderberry soup served with macaroons is a German recipe. Make the macaroons first as they will keep for a while then serve with the warm soup.

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    Serves: 4 

    • 600g elderberries, washed and stemmed
    • 1 cup (250ml) water
    • 100g sugar
    • 3 apples, peeled, cored and sliced
    • 1 tablespoon cornflour
    • juice of 1/2 lemon
    • For the Macaroons
    • 3 egg whites
    • 80g sugar
    • 50g ground almonds
    • 125g breadcrumbs
    • 5 drops almond essence

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 


    1. Preheat oven to 180 degrees C.
    2. Beat the egg whites until stiff. Add the sugar, ground almonds, breadcrumbs and almond essence and mix well. Drop by spoonfuls on a baking tray. Bake 15 minutes or until golden brown.
    3. Soup:

    4. In a saucepan combine the elderberries, water and sugar. Bring to the boil, reduce heat and simmer 10 minutes. Strain through a sieve and return juice to the saucepan.
    5. Add the apple slices and simmer 5 minutes. Mix the cornflour with a couple of tablespoons water, stir into the soup and bring to the boil. Add the lemon juice.
    6. Serve the soup in bowls with a few macaroons each.

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