From Our Kitchens: Readers will swoon over Len Berg’s macaroon

Marie Amerson, Special to The Melody

One of the most popular desserts served at the iconic Len Berg’s Restaurant in Macon was macaroon pie. 

Sometime around 1958, Art Barry introduced the crunchy, rich pie to his customers. Barry was the second owner of the establishment started by Leonard Berg in 1908.

In later years, the third owner, Jeff Amerson, often included a variation of the dessert when he catered events in the community.

Whether served on a plate with a dollop of fresh whipped cream or as a delicate cookie available on a buffet table, macaroon pie and drops were a favorite dessert, and the Len Berg’s owners happily shared the recipe in the local newspaper.

They noted the recipe they provided made three 9-inch pies, reminded readers the confection contained no coconut and highlighted that saltine crackers were a primary ingredient. 

Jerry Amerson recalled one time after the recipe was printed when a novice cook called the restaurant to ask whether it was okay to add the nuts and dates into the mix while beating the egg whites. Jerry explained that would not be a good idea unless she was in the market for a new mixer.

The recipe provided here is sufficient for one pie or about two dozen cookies.

Marie J. Amerson married into the restaurant family in 1979. She made her career as an educator at the Georgia Academy for the Blind and never worked at the restaurant except as an “official taster.” Marie and her husband, Jerry, live in Macon.  After Jerry and his mother,  Celia Drinnon Amerson, sold the business in 2003, Marie began organizing recipes and collecting stories to share in a book that was published by Mercer University Press in 2012. She published a revised edition with a few additional recipes in a second edition in 2019. Remembering Len Berg’s Restaurant, A Second Helping is available on Amazon. 

Ingredients

• 12 saltine crackers
• 1 cup sugar
• 1 teaspoon baking powder
• ½ cup pecans
• 12 to 15 dates
• 3 egg whites
• 1 teaspoon almond flavoring
• whipped cream

Directions

Roll 12 saltine crackers into small crumbs and mix with 1 cup of sugar and 1 teaspoon baking powder. Chop ½ cup pecans and 12-15 dates, then add to the dry mix. Beat 3 egg whites until stiff; mix in 1 teaspoon almond flavoring. Fold egg white mixture into the date, nut, and cracker mixture. Pour into a greased 9-inch pie pan or drop onto a greased or parchment-lined baking sheet. Bake pies for 30 minutes at 350 degrees. (If baking macaroon drops, check for doneness after 10-12 minutes.) Cool before removing from the pan.

Serve with whipped cream.Yield: One pie or about 2 dozen macaroon drops.