Almond macaroon cake


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.
61 K 4.3/5 (29 reviews)
Grade this recipe:
Last modified on: December 30th 2019
For 2 cakes, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 25 min.
Cooking: 35 min.
All in all: 60 min.
When should you start or finish this recipe?
If you start now, at 2:45, you will finish around : 3:45.Change start time
To finish around 7pm, you'll need to have started before: 18:35.Change end time

Step by step recipe


Stage 1 - 5 min.
Almond macaroon cake
Melt ½ cup butter on low heat, then leave to cool.

Stage 2 - 4 min.
Almond macaroon cake
Sieve into a bowl: 1 cup caster sugar, 1 cup ground almonds and 13 cup flour. Mix well.

Stage 3 - 5 min.
Almond macaroon cake
Beat 1 cup egg white to stiff peak stage and add 2 tablespoons caster sugar at the end.

Stage 4 - 1 min.
Almond macaroon cake
Tip the mixture from stage 2 into the beaten egg whites.

Stage 5 - 4 min.
Almond macaroon cake
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.
Almond macaroon cake
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.
Almond macaroon cake
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.
Almond macaroon cake
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.
Almond macaroon cake
Bake for 30 minutes.

Stage 10
Almond macaroon cake
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 recipe30 RDI=10 %310 RDI=30 %110 RDI=20 %2,380 RDI=120 %9,950 RDI: 120 %
Per 100 g4 RDI=2 %50 RDI=4 %20 RDI=3 %350 RDI=20 %1,490 RDI: 20 %
Per cake10 RDI=6 %160 RDI=20 %60 RDI=8 %1,190 RDI=60 %4,980 RDI: 60 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Nuts, Gluten, egg
How much will it cost?
  • For 2 cakes : 3.00 €
  • Per 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)
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