Almond Tea Cakes
Serves: 4
Fredy Murphy
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
46
Sourness
38
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 tbsps
Cake Flour1 tbsp
Heavy CreamDirections:
1
Preheat oven to 375 degrees F
2
Grease mini muffin tins and set aside
3
Sift 2 ounce of the sugar, ground almonds and cake flour in a bowl
4
Add 1 egg white to form a paste
5
In another bowl whip the 3 egg whites until soft peaks form
6
Gradually add the remaining sugar
7
Continue to whip until the meringue is strong but not dry
8
Fold the meringue into the almond paste mixture and add the heavy cream at the end
9
Mix well
10
Fill the prepared muffin tins half full
11
Bake promptly in the pre-heated oven until golden, approximately 8 to 12 minutes, depending on the size of the molds
12
Cool the tea cakes about 5 minutes before unmolding them on a wire rack
13
Dust with confection sugar before serving
14
Store the cakes in an airtight container