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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.

28K 28 4.3

Last modified on: December 30^th 2019

For 1 cake, you will need:

0 cup + 3 tablespoons butter
1 ²⁄₃ cup caster sugar
2 ½ cup ground almonds
3 2 tablespoons flour
4 ½ cup egg white
5 1 tablespoon caster sugar

Change these quantities to make: 1 cake 2 cakes 3 cakes

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
23 min.	35 min.	58 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.

Sieve into a bowl: ²⁄₃ cup caster sugar, ½ cup ground almonds and 2 tablespoons flour. Mix well.

Stage 3 - 5 min.

Beat ½ cup egg white to stiff peak stage and add 1 tablespoon caster sugar at the end.

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.

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.

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".

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.

Stage 9 - 30 min.

Bake for 30 minutes.

Stage 10

Almond macaroon cake : Photo of step #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.

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 %

% 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).

How much will it cost?

For 1 cake : 1.50 €

Change currency:

Note : These prices are only approximate.

Source

From Gaston Lenôtre.

This recipe uses (among others)

	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Pavlova, Mirlitons, Cherry clafoutis, Blackberry and almond fondant tart, Tatin apples with mascarpone cream, ... All
	Egg white: You can get more informations, or check-out other recipes which use it, for example: Marzipan (almond paste), Chocolate mousse, Chocolate madeleines, Succès praliné (praline meringue), How to beat egg whites, ... All
	Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Almonds pyramids, Beurre d'escargot, Amiens macaroons, Almond dacquoise, Apple and almond gratin, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Toffee apple upside-down cake, Green beans with tomatoes, French onion soup, Rolled chestnut and apple brioche, Green bean purée, ... All

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