Cooking-ez.com

Name: Almond macaroon cake
Prep time: 23 min
Cook time: 35 min
Total time: 58 min
Yield: 1 cake
Cuisine: french
Ingredients: 40 g butter; 120 g caster sugar; 40 g ground almonds; 20 g flour; 100 g egg white; 1 tablespoon caster sugar

994 easy and fully explained recipes, with 12,041 photos and 77 videos

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.

8,1454.3/5

Grade this recipe

Last modified on: October 18^th 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?

Fulfillment

Preparation	Cooking	Start to finish
23 min.	35 min.	58 min.

Preservation:

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?

Work this out...

Step by step recipe

Stage 1

5 min.

Melt 40 g butter on low heat, then leave to cool.

Stage 2

4 min.

Sieve into a bowl: 120 g caster sugar, 40 g ground almonds and 20 g flour. Mix well.

Stage 3

5 min.

Beat 100 g egg white to stiff peak stage and add 1 tablespoon caster sugar at the end.

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.

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.

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".

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.

Stage 9

30 min.

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 by day for a woman (change to a man).

How much will it cost?

For 1 cake : 1.50 €

Note : These prices are only approximate

Change currency:

Source

From Gaston Lenôtre.

More recipes?

This recipe use (among others)

	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Muffin dough, Rum babas, Jam doughnuts, Like Bounty, Chestnut cake, ... All
	Egg white: You can get more informations, or check-out other recipes which use it, for example: Walnut paste, Chocolate mousse, Verrine of avocado mousse and crab, How to add beaten eggs whites to a mixture, Financiers, ... All
	Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Linzer torte, Apricot blancmange, Checkerboard biscuits, Marzipan (almond paste), Arlesian Biscuits, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Sweet pastry, Arizona cupcakes, Artichoke hearts forestier , Cream sauce with Vin Jaune, Beurre d'escargot, ... All

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

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.

Note: We'll never share your email 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.