Danish Macaroons (Makroner)

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Prep 15minBake 12-15min (per batch)Makes about 20

These macaroons are commonly crumbled and used in the traditional Danish Lagkage (layer cake), a traditional Danish birthday cake. They are wonderfully crisp on the outside while being mor-ishly soft on the inside and are truly addictive as a ‘sweet’ treat. While not traditional, I’ve taken the liberty of adding a sprinkling of flaked almonds for extra texture.


100g almond meal
100g pure icing sugar, sifted
Good pinch of bicarbonate of soda
2 egg whites, at room temperature
Pinch of salt
25g (¼ cup) flaked almonds, to sprinkle


    1. Preheat the oven to 180°C. Line a large baking tray with non-stick baking paper.
    2. Put the almond meal, icing sugar and bicarbonate of soda in a medium bowl and mix until evenly combined.
    3. Use an electric mixer with a whisk attachment to whisk the egg whites and salt in a medium clean, dry bowl until stiff peaks form. Add the almond meal and icing sugar mixture and use a spatula or large metal spoon to fold together until evenly combined.
    4. Use two metal teaspoons to spoon slightly heaped spoonfuls of the mixture onto the lined tray about 4 cm apart to allow for spreading. Sprinkle with the flaked almonds and then bake in the third top of the preheated oven for 12-15 minutes or until golden and aromatic.
    5. Cool the macaroons on the tray. Repeat with the remaining mixture to make about 20 macaroons in total.

    Baker's Tips

    • These macaroons will keep in an airtight container at room temperature for up to 1 week.

    This recipe is from Anneka's SBS Food online column, Bakeproof: Danish BakingCLICK HERE for more Bakeproof recipes. 

    Photography by Alan Benson.