Almond macaroon cake


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.
52K 4.3/5 based on 29 reviews
Grade this recipe:

Last modified on: December 30th 2019

For 1 cake, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 23 min.
Cooking: 35 min.
All in all: 58 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Almond macaroon cake
Melt 40 g butter on low heat, then leave to cool.

Stage 2 - 4 min.
Almond macaroon cake
Sieve into a bowl: 120 g caster sugar, 40 g ground almonds and 20 g flour. Mix well.

Stage 3 - 5 min.
Almond macaroon cake
Beat 100 g egg white to stiff peak stage and add 1 tablespoon caster sugar at the end.

Stage 4 - 1 min.
Almond macaroon cake
Tip the mixture from stage 2 into the beaten egg whites.

Stage 5 - 4 min.
Almond macaroon cake
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.

Stage 6 - 3 min.
Almond macaroon cake
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.

Stage 7 - 4 min.
Almond macaroon cake
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".

Stage 8 - 2 min.
Almond macaroon cake
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.

Stage 9 - 30 min.
Almond macaroon cake
Bake for 30 minutes.

Stage 10
Almond macaroon cake
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.
Keeping: A few days in an airtight tin.
Source: From Gaston Lenôtre.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,188 Kcal or 4,974 Kj15 gr157 gr56 gr
59 %6 %15 %8 %
Per 100 g
Energetic valueProteins CarbohydratesFats
355 Kcal or 1,486 Kj4 gr47 gr17 gr
18 %2 %4 %3 %
Per cake
Energetic valueProteins CarbohydratesFats
1,188 Kcal or 4,974 Kj15 gr157 gr56 gr
59 %6 %15 %8 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Nuts, Gluten, Egg
How much will it cost?
  • For 1 cake : 1.50 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Leek and potato soup
Leek and potato soup
A classic of French family cooking.
October 3rd 2010479K5 42 min.
Tapenade
Tapenade
Tapenade is a classic of Mediterranean cuisine, basically a purée of black olives and olive oil. This version is little more sophisticated, with a less marked olive flavour.
November 21th 2010186K 14.1 13 min.
Winemaker's toast
Winemaker's toast
These oven-baked open sandwiches are topped with onions cooked in red wine, fried bacon and potatoes, finished with a thin layer of melted cheese.
March 11th 201297K5 1 hour 20 min.
Caramelized brioche with pear and kiwi
Caramelized brioche with pear and kiwi
This "classy restaurant" style dessert consists of a sort of dish made of caramelized brioche filled with a mix of pear compote and kiwi salad with vanilla, served surrounded by real custard (crème anglaise).
April 29th 201297K 15 45 min.
Home-made breadcrumb coating
Home-made breadcrumb coating
The crispy crust on many fried (or baked) foods comes from a breadcrumb coating. You can buy this, of course, but it's easy and much better to make your own at home. For one thing, you will know excatly what's in it – just bread – which is not the case for the commercial product. This is also a...
May 26th 2024112K1 1 hour 7 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page