Almond macaroon cake
This is a cake version of an almond meringue, moister and denser in texture.
This cake can be eaten on its own or made smaller, like finger biscuits. It can also be used as the base in a boozy dessert, such as a framboisier.
This cake can be eaten on its own or made smaller, like finger biscuits. It can also be used as the base in a boozy dessert, such as a framboisier.
9,3564.3/5 for 27 ratings
Last modified on: October 18th 2017
For 1 cake, you will need:
- 1
40 g butter - 2
120 g caster sugar - 3
40 g ground almonds - 4
20 g flour - 5
100 g egg white - 6 1 tablespoon caster sugar
- Total weight: 335 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Cooking | Start to finish |
|---|---|---|
| 23 min. | 35 min. | 58 min. |
Keeping:
A few days in an airtight tin.At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 5 min.
Melt 40 g butter on low heat, then leave to cool.
Stage 2 - 4 min.
Stage 3 - 5 min.
Stage 4 - 1 min.
Tip the mixture from Step 2 into the beaten egg whites.
Stage 5 - 4 min.
Fold in gently with a soft spatula, tipping the bowl on its side.
Don't overdo this - you need to keep the mixture as light and airy as possible.
Don't overdo this - you need to keep the mixture as light and airy as possible.
Stage 6 - 3 min.
Take out a little of the mixture (about 3 tablespoonsful) and put this into the pan with the melted butter, which should be alomst cold.
Mix well.
Mix well.
Stage 7 - 4 min.
Pour this butter mixture into the bowl and fold in gently.
Mixing the butter in two stages like this helps to keep the mixture smooth and light without the butter causing it to "fall".
Mixing the butter in two stages like this helps to keep the mixture smooth and light without the butter causing it to "fall".
Stage 8 - 2 min.
Preheat the oven to 360°F (180°C).
Put the mixture into a cake ring standing on a sheet of cooking parchment, or into a non-stick mould or tin.
Put the mixture into a cake ring standing on a sheet of cooking parchment, or into a non-stick mould or tin.
Stage 9 - 30 min.
Bake for 30 minutes.
Stage 10
Leave to cool in the tin. Be very careful when handling, as this macaroon cake is very fragile.
Remarks
You can vary the flavour of this cake by replacing some or all of the almonds with ground hazelnuts.
Nutritional information
Source
From Gaston Lenôtre.More recipes?
This recipe uses (among others) | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Gâteau Basque , Melon with port sorbet, Candied grapefruit peel, Crusty pistachio, almond and apricot flan, Doughnuts, ... All |
| Egg white: You can get more informations, or check-out other recipes which use it, for example: Butter cream, Hazelnut and orange cake, Financiers, Ice-cream Vacherin, Pistachio "Financiers", ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Beurre blanc sauce, Potatoes with prawns, Sautéd broccoli with ham, "Buttonhole" quail eggs, Breton sablé biscuit dough, ... All |
| Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Checkerboard biscuits, Chestnut moelleux, Succès praliné (praline meringue), Almond dacquoise, Santiago Cake, ... All |
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