Makronsnitter

Makronsnitter © kvalifood.com

Makronsnitter is a classic Danish bake with three layers: a crisp shortcrust base, a tart jam layer, and a sticky macaroon topping made from marzipan, egg whites, and powdered sugar. Baked in two stages and cut into bars while still slightly warm.

Ingredients

Yields ca. 20-24 pieces

base

  • 250 g plain flour
  • 125 g cold butter
  • 75 g powdered sugar
  • 1 tsp vanilla sugar
  • 1 pinch salt
  • 2 egg yolks

filling

  • 200-250 g jam (raspberry, blackcurrant, or rhubarb compote)

macaroon topping

  • 200 g marzipan (coarsely grated)
  • 3 egg whites
  • 200 g powdered sugar

Directions

Base

  1. Preheat the oven to 350°F (175°C). Line a roughly 22x30 cm pan with parchment paper.
  2. Blend flour, powdered sugar, vanilla sugar, and salt with the cold butter until crumbly. Add the egg yolks and mix briefly — the dough can stay crumbly.
  3. Press evenly into the pan. Prick with a fork. Par-bake for 15 minutes.

Macaroon topping and assembly

  1. While the base bakes: mix marzipan, egg whites, and powdered sugar into a sticky macaroon mixture.
  2. Spread jam over the par-baked base. Drop the macaroon mixture on in dollops — do not spread it out.
  3. Bake at 390°F (200°C) for 15–18 minutes until the macaroon topping is golden.
  4. Cool completely on a wire rack before cutting.

Notes

  • Use a slightly tart jam — sweeter jams make the whole thing too sweet
  • Lumps of marzipan in the topping are a plus — they give variation in texture
  • Cut while the bars are slightly warm (but not hot) — gives cleaner cuts
  • Storage: 2–3 days at room temperature wrapped in parchment; can be frozen