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Almond macaroon cake

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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.

11,6114.3/5 for 27 ratings

Grade this recipe:

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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 those ingredients for: 1 cake 2 cakes 3 cakes

Change measures: Metric Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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?

Work this out...

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Step by step recipe

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Stage 1 - 5 min.

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

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Stage 2 - 4 min.

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

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Stage 3 - 5 min.

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

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Stage 4 - 1 min.

Tip the mixture from Step 2 into the beaten egg whites.

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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.

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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.

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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".

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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.

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Stage 9 - 30 min.

Bake for 30 minutes.

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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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,188 Kcal or 4,974 Kj	15 gr	157 gr	56 gr
59 %	6 %	15 %	8 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
355 Kcal or 1,486 Kj	4 gr	47 gr	17 gr
18 %	2 %	4 %	3 %

Per cake
Energetic value	Proteins	Carbohydrates	Fats
1,188 Kcal or 4,974 Kj	15 gr	157 gr	56 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).

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 uses (among others)

	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Sweetcrust pastry (pâte sablée), Citrus syrup, Jelly-style plum jam, Poaching syrup, Clafoutis "Marie-Antoinette", ... All
	Egg white: You can get more informations, or check-out other recipes which use it, for example: Nougat, Cigarettes Russes (Piroulines), Strawberry sorbet, Pavlova, Financiers, ... All
	Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Macarons (the original French macaroons) , Mirlitons, Pear, grapefruit and pistachio tart, Stuffed prunes, Financiers, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Two-stage beef chuck , Brioche dough, Tea and white chocolate biscuits, Artichoke hearts forestier , Toasted-flour biscuits, ... All

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