Makronsnitter

February 27, 2026

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

Preheat the oven to 350°F (175°C). Line a roughly 22x30 cm pan with parchment paper.
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.
Press evenly into the pan. Prick with a fork. Par-bake for 15 minutes.

Macaroon topping and assembly

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