|Preparation||Cooking||Start to finish|
|23 min.||35 min.||58 min.|
|1||Melt 40 g butter on low heat, then leave to cool.|
|2||Sieve into a bowl: 120 g caster sugar, 40 g ground almonds and 20 g flour. Mix well.|
|3||Beat 100 g egg white to stiff peak stage and add 1 tablespoon caster sugar at the end.|
|4||Tip the mixture from stage 2 into the beaten egg whites.|
|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.
|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.|
|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".
|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.
|9||Bake for 30 minutes.|
|10||Leave to cool in the tin. Be very careful when handling, as this macaroon cake is very fragile.|