Makronsnitter - Danish Macaroon Pastry Slices

Makronsnitter © kvalifood.com

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

Ingredients

Makes approx. 20-24 pieces, tin approx. 22x30 cm (9x12 in)

Base:

  • 250 g (2 cups) plain flour
  • 125 g (½ cup) cold butter
  • 75 g (¾ cup) icing sugar
  • 1 tsp vanilla sugar
  • 1 pinch of salt
  • 2 egg yolks

Filling:

  • 200-250 g (¾-1 cup) raspberry or blackcurrant jam (or rhubarb compote)

Macaroon topping:

  • 200 g (7 oz) marzipan (coarsely grated)
  • 3 egg whites
  • 200 g (1¾ cups) icing sugar

Directions

Base

  1. Preheat the oven to 345°F (175°C). Line a tin approx. 22x30 cm (9x12 in) with baking paper.
  2. Blend the flour, icing sugar, vanilla sugar, and salt with the cold butter until crumbly. Add the egg yolks and mix briefly - the dough should remain crumbly.
  3. Press the dough evenly into the tin. Prick all over with a fork. Blind bake for 15 minutes.

Macaroon topping and assembly

  1. While the base bakes: mix the marzipan, egg whites, and icing sugar into a sticky macaroon mixture.
  2. Spread jam over the blind-baked base. Drop the macaroon mixture in dollops over the top - 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 finished pastry too sweet overall
  • Lumps of marzipan in the macaroon topping are a good thing - they give variation in texture
  • Cut while the pastry is slightly warm (but not hot) - gives cleaner slices
  • Storage: 2-3 days at room temperature wrapped in baking paper; can be frozen