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.
51K 4.3/5 based on 29 reviews
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Last modified on: December 30th 2019

For 3 cakes, you will need:

Change these quantities to make: 1 cake 2 cakes 3 cakes
How long will it take?
Time required for this recipe:
PreparationCookingStart to finish
23 min.35 min.58 min.
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Step by step recipe

Stage 1 - 5 min.
Almond macaroon cake
Melt 120 g butter on low heat, then leave to cool.

Stage 2 - 4 min.
Almond macaroon cake
Sieve into a bowl: 360 g caster sugar, 120 g ground almonds and 60 g flour. Mix well.

Stage 3 - 5 min.
Almond macaroon cake
Beat 300 g egg white to stiff peak stage and add 3 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.
You can vary the flavour of this cake by replacing some or all of the almonds with ground hazelnuts.
A few days in an airtight tin.
From Gaston Lenôtre.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,565 Kcal or 14,926 Kj44 gr470 gr167 gr
178 %17 %44 %25 %
Per 100 g
Energetic valueProteins CarbohydratesFats
355 Kcal or 1,486 Kj4 gr47 gr17 gr
18 %2 %4 %3 %
Per cake
Energetic valueProteins CarbohydratesFats
1,188 Kcal or 4,974 Kj15 gr157 gr56 gr
59 %6 %15 %8 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Nuts, Gluten, Egg
How much will it cost?
  • For 3 cakes : 4.50 €
  • Per 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 sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Pain perdu, Tarte Normande, Cooking sugar, Crème caramel, Lemon tart, ... All
Egg whiteEgg white: You can get more informations, or check-out other recipes which use it, for example: Stuffed prunes, Croute à thé, Spicy hot toasted cashew nuts, Marzipan (almond paste), Mousse with two chocolates, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Grapefruit cake, Diamond biscuits, Sauce Normande (for fish), Brioche Tatin, Pear, grapefruit and pistachio tart, ... All
Ground almondsGround almonds: You can get more informations, or check-out other recipes which use it, for example: Nanou's apple and almond cake, Macarons (the original French macaroons) , Calissons, Apricot blancmange, Apple and almond gratin, ... All
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