These macaroons are commonly crumbled and used in the traditional Danish Lagkage (layer cake), a traditional Danish birthday cake.






Skill level

Average: 3.9 (25 votes)

They are wonderfully crisp on the outside while being 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. 


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


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Baking time 12-15 minutes (for each batch)

Preheat the oven to 180°C. Line a large baking tray with non-stick baking paper.

Put the almond meal, icing sugar and bicarbonate of soda in a medium bowl and mix until evenly combined.

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.

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.

Cool the macarons on the tray. Repeat with the remaining mixture to make about 20 macarons in total.


• Macaroons will in an airtight container at room temperature for up to 1 week.


Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.


Photography by Alan Benson. Styling by Trish Hegarty. Food preparation by Wendy Quisumbing.


This recipe is from our online column, Bakeproof: Danish baking.


"Aragosta 58" chair from Hub Furniture Ceramic plates and vessels by Marie Helene Clauzon, 0418 677 703.