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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.
9,3564.3/5 for 27 ratings
Grade this recipe:

Last modified on: October 18th 2017

For 1 cake, you will need:

Change for:

How long does it take?

Time required
PreparationCookingStart 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?
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Step by step recipe


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

Stage 2 - 4 min.
Almond macaroon cake : Photo of step #2
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 : Photo of step #3
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 : Photo of step #4
Tip the mixture from Step 2 into the beaten egg whites.

Stage 5 - 4 min.
Almond macaroon cake : Photo of step #5
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 : Photo of step #6
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 : Photo of step #7
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 : Photo of step #8
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 : Photo of step #9
Bake for 30 minutes.

Stage 10
Almond macaroon cake : Photo of step #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

% 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).

Source

From Gaston Lenôtre.

More recipes?

This recipe uses (among others)
Caster sugarCaster 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 whiteEgg 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
ButterButter: 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 almondsGround 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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