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.
52K 4.3/5 based on 29 reviews
Last modified on: December 30th 2019
For 1 cake, you will need:
- 1
1.5 oz butter - 2
0 kg 4 g caster sugar - 3
0 kg 3 g ground almonds - 4
1.1 oz flour - 5
0 kg 3 g egg white - 6 1 tablespoon caster sugar
Change measures:
Times for this recipe
Preparation: 23 min.
Cooking: 35 min.
All in all: 58 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 1.5 oz 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 6 % | 160 20 % | 60 8 % | 1,190 60 % | 4,980 60 % |
| Per 100 g | 4 2 % | 50 4 % | 20 3 % | 350 20 % | 1,490 20 % |
How much will it cost?
- For 1 cake : 1.50 €
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: Pets de nonne, Pavlova, Like MaronSui's, Bounty-style tart for Alison, Chocolate and vanilla crème brûlée, ... See them all 349
Egg white
Like these other recipes: Coconut "croute à thé", Butter cream, Financier batter, Like MaronSui's, Almond tuiles, ... See them all 52
Butter
Like these other recipes: Potimarron (Japanese chestnut pumpkin) purée, Tournedos Rossini, Winemaker's toast, Toasted almond cake, Fish in white wine, ... See them all 448
Ground almonds
Like these other recipes: Croute à thé, Apple Strudel, Amandier (gluten-free almond cake), Brioche royale, Apple and almond gratin, ... See them all 44
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