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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.
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.
71 K 4.3/5 (29 reviews)
60 min.
Easy
1.50 €
1 cake
6 IngredientsLast modified on: December 30th 2019
For 1 cake, you will need:
- 1
40 g butter - 2
120 g caster sugar - 3
40 g ground almonds - 4
20 g flour - 5
100 g egg white - 6 1 tablespoon caster sugar
- Total weight: 335 grams
Times for this recipe
Preparation: 25 min.
Cooking: 35 min.
All in all: 60 min.
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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.
Keeping: A few days in an airtight tin.
Source: From Gaston Lenôtre.
Nutritional information
How much will it cost?
- For 1 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)
Caster sugar
Like these other recipes: Poaching syrup, Jelly-style plum jam, Grandma Solange's biscuits, Pear and strawberry verrine with tiramisu cream, Panettone, ... See them all 375
Egg white
Like these other recipes: Coconut paste, Verrine of avocado mousse and crab, Like MaronSui's, Two-coloured chocolate-orange tart, Ice-cream Vacherin, ... See them all 54
Ground almonds
Like these other recipes: Almonds pyramids, Armagnac marzipan, Caribbean upside-down cake, Strawberry and rhubarb crumble, Beurre d'escargot, ... See them all 47
Butter
Like these other recipes: Little Christmas biscuits, Nanou's chocolate cake, Koulibiak in pie dish, Purée of Jerusalem artichokes with foie gras, Madeleines, ... See them all 496
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