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.
7,1684.3/5
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
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 23 min. | 35 min. | 58 min. |
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...
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.
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.
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
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
|
| ||||||||||||||||||||||||||||||||
How much will it cost?
For 1 cake : 1.50 €
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: Chocolate and matcha tea biscuits, Apple and almond gratin, How to succeed in making sabayon (syllabub), Two-coloured chocolate-orange tart, Warm apple feuillantines, ... All |
| Egg white: You can get more informations, or check-out other recipes which use it, for example: Amaretti, Pavlova, Almond dacquoise, Chocolate mousse, Chocolate madeleines, ... All |
| Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Succès praliné (praline meringue), Chocolate madeleines, Linzer torte, Moist cereal bars, Almond mug cake for Mary, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Steak burger topped with egg, Roscoff loaf, Breton Sandwich, Red rice pannequets, Fruit crémeux, ... All |
visitors have also looked at
|
|
|
|
|
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2018-12-23)
Note: We'll never share your email with anyone else.
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.
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.