Makronsnitter
Prep 10 min Total 1 hr 30 min
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.
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
See Also
Shortcrust Pastry - for Tarts and Cakes - Tart Shell
Cheese Layer Cake with Cherry Jelly
Pancakes - Flat Danes
Pound Cake - Sand Cake - Layer Cake Bases
