Almond macaroons


A plate of almond macaroons garnished with glace cherries

Mandelbiskvier (almond macaroons) are small elegant biscuits (cookies). In the States they are sometimes also called Tea Cookies.

Macaroons with rosehip soup

Mandelbiskvier are nearly always served with nyponsoppa (rosehip soup), one of the great classic Swedish dishes. In the days before freezer and air-freighted fresh fruit it was a wonderful way of ensuring that Swedish children got some vitamin C during the long harsh winters. Nyponsoppa is a real treat provided it is carefully made from handpicked rosehips. Commercial nyponsoppa, especially the powdered stuff, is ghastly and is to be avoided at all costs. John Duxbury


Recipe summary for macaroons


• The recipe uses mandelmassa (almond paste), but don't let that put you off as it is extremely easy to make. It is also a very good way of using up leftover mandelmassa.
• For a bit more style, pipe the mixture into rosettes but to be honest I don't think it is worth the palaver and the extra washing up!
• If serving mandelbiskvier for fika (a coffee party) garnish with hazelnuts, candied orange peel or glacé cherries.
• Alternatively, if serving for fika, form the mixture into logs and when cold dip one end in melted dark (semi-sweet) chocolate.

Two sizes of almond macaroons on a plate

• The mixture is sufficient for about 30 small macaroons, ideal for serving with nyponsoppa, or about 12 Tea Cookies.


1   egg white
100 g (3½ oz) mandelmassa (almond paste) at room temperature
3 tbsp   desiccated coconut
    red or green colouring, optional

Optional garnishes

Hazelnuts, candied orange peel, glacé cherries or melted dark (semi-sweet) chocolate.


1. Pre-heat the oven to 150°C (300°F, gas 2, fan 150°C).

Stiff egg whites

2. Whisk the egg white until stiff.

Macaroon mixture

3. Grate the mandelmassa into the egg white. Add the desiccated coconut and mix with a fork until everything is evenly incorporated. The mixture should be smooth but also loose enough to be pressed through a piping bag if required.

4. Tint the mixture if desired.

Almond macaroon mixture spooned on to baking parchment

5. Spoon or pipe the mixture out onto a baking sheet lined with baking parchment. The mandelbiskvier should be quite small, 1-2 cm in diameter or about 2½ cm (1") long if shaped into logs.

6. Garnish with nuts, peel or cherries if desired.

7. Bake in the centre of the oven for 10-15 minutes, depending on the size, until they are nicely coloured. (I like them lightly coloured and a bit chewy, my wife likes them browner with more crunch!)

8. Let the mandelbiskvier cool on a wire rack.

9. Optional: when completely cold, dip in melted chocolate.


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