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.
65 K 4.3/5 (29 reviews)
60 min.
Easy
1 cake
6 IngredientsLast modified on: December 30th 2019
For 1 cake, you will need:
- 1
cup + 3 tablespoons butter - 2
2⁄3 cup caster sugar - 3
½ cup ground almonds - 4
2 tablespoons flour - 5
½ cup egg white - 6 1 tablespoon caster sugar
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 35 min.
All in all: 60 min.
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Step by step recipe
Stage 1 - 5 min.
Melt cup + 3 tablespoons 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=6 % | 160 RDI=20 % | 60 RDI=8 % | 1,190 RDI=60 % | 4,980 RDI: 60 % |
| Per 100 g | 4 RDI=2 % | 50 RDI=4 % | 20 RDI=3 % | 350 RDI=20 % | 1,490 RDI: 20 % |
How much will it cost?
- For 1 cake : 1.50 €
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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: Rice pudding (riz au lait), Muffin dough, Tarte à l'coloche, Apple and almond cake, Piedmont pyramids, ... See them all 360
Egg white
Like these other recipes: Royal icing, Chocolate mousse with hazelnuts, Macarons (the original French macaroons) , Pistachio "Financiers", Almond tuiles, ... See them all 52
Ground almonds
Like these other recipes: Moist cereal bars, Marzipan (almond paste), Apricot blancmange, Chocolate almond cookies, Apple Strudel, ... See them all 46
Butter
Like these other recipes: Marchand de vin sauce, Salmon chard rolls, Strawberry and rhubarb crumble, Cabbage and cheddar quiche, Puff or flaky pastry (pâte feuilletée), ... See them all 476
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