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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.
70 K 4.3/5 (29 reviews)
Grade this recipe:
duree60 min. difficultéEasy prix1.50 € pour combien1 cake ingredients6 Ingredients
Last modified on: December 30th 2019
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For 1 cake, you will need:
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Times for this recipe
Preparation: 25 min.
Cooking: 35 min.
All in all: 60 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe

Stage 1 - ⌛ 5 min.
Almond macaroon cake : Stage 1
Melt 40 g butter on low heat, then leave to cool.
Stage 2 - ⌛ 4 min.
Almond macaroon cake : Stage 2
Sieve into a bowl: 120 g caster sugar, 40 g ground almonds and 20 g flour. Mix well.
Stage 3 - ⌛ 5 min.
Almond macaroon cake : Stage 3
Beat 100 g egg white to stiff peak stage and add 1 tablespoon caster sugar at the end.
Stage 4 - ⌛ 1 min.
Almond macaroon cake : Stage 4
Tip the mixture from stage 2 into the beaten egg whites.
Stage 5 - ⌛ 4 min.
Almond macaroon cake : Stage 5
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 : Stage 6
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 : Stage 7
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 : Stage 8
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 : Stage 9
Bake for 30 minutes.
Stage 10
Almond macaroon cake : 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 recipe10 RDI=6 %160 RDI=20 %60 RDI=8 %1,190 RDI=60 %4,980 RDI: 60 %
Per 100 g4 RDI=2 %50 RDI=4 %20 RDI=3 %350 RDI=20 %1,490 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk, Nuts, Gluten, egg
How much will it cost?
  • For 1 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 sugar
Caster sugar

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Egg white
Egg white

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Ground almonds
Ground almonds

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Butter
Butter

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