Tested till perfect Fresh Cherry Macaroon Squares

Fresh Cherry Macaroon Squares

Perfect by themselves or as dessert with a scoop of ice cream, these are best the day they are made.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 24 squares


  • 1/2 cup 1/2cupbutter, softened
  • 1 tbsp 1tbspgrated orange rind
  • 3/4 cup 3/4cuppacked brown sugar
  • 1/2 cup 1/2cupground almonds
  • 1-1/2 cups 1-1/2cupsall-purpose flour


  • 3/4 cup 3/4cupgranulated sugar
  • 2/3 cup 2/3cupall-purpose flour
  • 1/4 cup 1/4cupbutter, softened
  • 1/2 cup 1/2cupsliced almonds
  • 2 2eggeggs
  • 1 tbsp 1tbspgrated orange rind
  • 1/2 cup 1/2cupground almonds
  • 1/2 tsp 1/2tspbaking powder
  • 3 cups 3cupspitted tart cherrytart cherries
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Grease sides of 13- x 9-inch (3.5 L) cake pan; set aside. In bowl, beat butter with orange rind until creamy. Stir in sugar, then almonds; gradually blend in flour, using fingertips when mixture becomes stiff. Press evenly into prepared pan. Bake in centre of 375°F (190°C) oven for about 15 minutes or until lightly browned and firm to the touch. Let cool on rack.

Topping: Meanwhile, in small bowl, combine 1/4 cup (50 mL) of the sugar, 1/3 cup (75 mL) of the flour and butter; mix in sliced almonds. Set aside.

In separate bowl, beat eggs with remaining sugar for about 5 minutes or until thickened and pale; stir in orange rind. Combine remaining flour, ground almonds and baking powder; stir into egg mixture.

Arrange cherries evenly over base; spread egg mixture over top. Sprinkle with almond mixture. Bake in centre of 375°F (190°C) oven for 40 to 45 minutes or until puffed and golden. Run knife around edges; let cool in pan on rack. Cut into squares.

Nutritional Information Per square: about

cal 192 pro 3g total fat 9g sat. fat 4g
carb 25g fibre 1g chol 33mg sodium 73mg

% RDI:

calcium 3 iron 7 vit A 8 vit C 3
folate 3
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