by Aude Camus
The rain season is back, and I have to say I haven’t missed the heavy rains at all. Sight. Well, I think it is now time to think about more things to do from the comfort of our home … Definitely feels like we will have spent most of 2020 stuck at home. But hey, cheer up. Let’s bake something yummy to brighten up this gloomy week, shall we?
The rain season is back, and I have to say I haven’t missed the heavy rains at all. Sight. Well, I think it is now time to think about more things to do from the comfort of our home … Definitely feels like we will have spent most of 2020 stuck at home. But hey, cheer up. Let’s bake something yummy to brighten up this gloomy week, shall we?
Ingredients:
6 egg whites
200g of butter
200g of caster sugar
80g of almond powder
80g of flour
Preheat oven to 180° C
Melt the butter until it turns slightly brown and leave it to cool off
Hand-whip the egg whites until the texture is foamy
Add the caster sugar and mix together
Add the almond powder, then the flour
Add the butter, if possible using a sieve to retain impurities
Whip everything together until the texture is smooth
Grease the mould with butter and dust with flour before filling with your mixture
Bake for 15min
Leave it to cool off or eat it while it’s hot!
Chef Cyril Lignac’s little tips: you can easily replace the almond powder with hazelnut powder to twist the recipe
6 egg whites
200g of butter
200g of caster sugar
80g of almond powder
80g of flour
Preheat oven to 180° C
Melt the butter until it turns slightly brown and leave it to cool off
Hand-whip the egg whites until the texture is foamy
Add the caster sugar and mix together
Add the almond powder, then the flour
Add the butter, if possible using a sieve to retain impurities
Whip everything together until the texture is smooth
Grease the mould with butter and dust with flour before filling with your mixture
Bake for 15min
Leave it to cool off or eat it while it’s hot!
Chef Cyril Lignac’s little tips: you can easily replace the almond powder with hazelnut powder to twist the recipe
