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.
18,6424.3/5 for 27 ratings
Grade this recipe: Last modified on: December 30th 2019
For 1 cake, you will need:
- 0
40 g butter - 1
120 g caster sugar - 2
40 g ground almonds - 3
20 g flour - 4
100 g egg white - 5 1 tablespoon caster sugar
- Total weight: 335 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 23 min. | 35 min. | 58 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
A few days in an airtight tin.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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,188 Kcal or 4,974 Kj | 15 gr | 157 gr | 56 gr |
| 59 % | 6 % | 15 % | 8 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 355 Kcal or 1,486 Kj | 4 gr | 47 gr | 17 gr |
| 18 % | 2 % | 4 % | 3 % |
| Per cake | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,188 Kcal or 4,974 Kj | 15 gr | 157 gr | 56 gr |
| 59 % | 6 % | 15 % | 8 % |
How much will it cost?
- For 1 cake : 1.50 €
Note : These prices are only approximate.
Source
From Gaston Lenôtre.More recipes?
This recipe uses (among others) | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Eton mess, Cherry clafoutis, Kouign-amann, Coconut rocks, Chocolate mousse with hazelnuts, ... All |
| Egg white: You can get more informations, or check-out other recipes which use it, for example: Succès praliné (praline meringue), Crust for tea, Pavlova, Clafoutis "Marie-Antoinette", Peach and verbena feuilleté, ... All |
| Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Succès praliné (praline meringue), Checkerboard biscuits, Apple and almond gratin, Almond mug cake for Mary, Chocolate almond cookies, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Tomato tatin, Mushroom buckwheat pancakes, Leek and tuna loaf, Moist Lemon Cake, Stock-pot fish , ... All |
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