This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
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.
71 K 4.3/5 (29 reviews)
60 min.
Easy
1.50 €
1 cake
6 IngredientsLast modified on: December 30th 2019
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
Times for this recipe
Preparation: 25 min.
Cooking: 35 min.
All in all: 60 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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 stage 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.
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.
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".
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.
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.
Keeping: A few days in an airtight tin.
Source: From Gaston Lenôtre.
Nutritional information
How much will it cost?
- For 1 cake : 1.50 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Caster sugar
Like these other recipes: "Psychedelic" sandwich bread, Corsican tarts, Cantucci, Apricot blancmange, Poaching syrup, ... See them all 375
Egg white
Like these other recipes: Croute à thé, Macarons (the original French macaroons) , Almond dacquoise, Pistachio madeleines, How to add beaten eggs whites to a mixture, ... See them all 54
Ground almonds
Like these other recipes: Calissons, Marzipan (almond paste), Apple Strudel, Chocolate madeleines, Almonds pyramids, ... See them all 47
Butter
Like these other recipes: Steamed leeks with morel sabayon, Sauce Normande (for fish), Caribbean upside-down cake, "BN style" chocolate-filled biscuits, Traditional nutty choc-chip cookies, ... See them all 496
Other recipes you may also like
Curried prawn risotto
In this recipe, the prawns are fried separately first with curry powder, then added to the risotto. December 30th 2019122 K3.9 60 min.
Sausages with baked beans, French style
What could be more basic than sausages and beans? This is a rustic French version using dried white haricot beans (or "mogettes") that are first boiled fast, then left to cook slowly with tomatoes and smoked sausages. The long cooking allows the smoky flavour of the sausages to gradually spread down into the beans - simply delicious! March 2nd 2022163 K4.6 1 hour 4 min.
Strawberry-mint sorbet
For this strawberry and mint-flavoured sorbet, we will be using an unusual method: blending the strawberries with mint leaves. This mixture is then left overnight for the flavours to mingle before being strained and then churned. This makes a delicious sorbet with its full-on strawberry flavour boosted by a definite mintiness. August 13th 201759 K3.8 12 hours 30 min.
Auvergnat tartines
Ideal for a Sunday evening (but not limited to that), these generously topped slices are very simple to make with toasted bread, ham, tomatoes and Saint-Nectaire – and always go down well. September 5th 202141 K5 40 min.
Bistro-style cabbage salad
This salad, inspired by French bistro cuisine, combines cabbage with fried potatoes and lardons, and hard-boiled eggs in a vinaigrette dressing. April 6th 202237 K 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-05)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.