Le Delice Guy Pascal Almond Meringue Cake Recipes

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MANDELMAKRONEN (ALMOND MERINGUES)



Mandelmakronen (Almond Meringues) image

These German almond cookies are dairy free and gluten free and are baked during Advent in preparation for Christmas. They are quick and easy to make with only 4 ingredients and taste delicious. Try one to make sure it is baked all the way through, as it can be hard to tell. In Germany they are baked on backoblaten, little round wafers (there are gluten-free ones), but you can bake them directly on parchment paper as well. Store in an airtight container for up to 2 weeks.

Provided by barbara

Categories     World Cuisine Recipes     European     German

Time 35m

Yield 48

Number Of Ingredients 4

4 egg whites
1 cup white sugar
1 ½ cups almond flour, or more as needed
¼ teaspoon ground cinnamon

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add sugar, 1 teaspoon at a time, while continuing to beat at high speed. Combine ground almonds and cinnamon in a bowl and fold into the egg white mixture with a spatula. Add more ground almonds if mixture is too runny.
  • Use 2 teaspoons to place little mounds of almond mixture 2 inches apart onto the prepared baking sheets.
  • Bake in the preheated oven until lightly browned and baked through, 15 to 20 minutes. Carefully remove from baking sheets and cool on wire racks.

Nutrition Facts : Calories 40.2 calories, Carbohydrate 5 g, Fat 1.9 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 0.2 g, Sodium 4.6 mg, Sugar 4.3 g

LE DELICE GUY PASCAL (ALMOND-MERINGUE CAKE)



Le Delice Guy Pascal (Almond-Meringue Cake) image

Provided by Marian Burros

Categories     dessert

Time 15m

Yield 10 - 12 servings

Number Of Ingredients 5

4 meringue disks (see recipe)
4 cups ganache (see recipe)
8 cups coffee butter cream (see recipe)
3 cups creme Chantilly (see recipe)
3/4 pound blanched, sliced almonds, toasted

Steps:

  • Lay one meringue disk on a serving dish and spread four cups of ganache over it.
  • Lay a second meringue disk over the ganache and spread it with half of the coffee butter cream, reserving enough to cover the top and sides of the finished cake.
  • Lay a third meringue disk over the coffee butter cream and spread with the creme Chantilly. Top with the last meringue disk.
  • Spread the top and sides of the dessert with the remaining butter cream. Coat the cake with the toasted almonds. Refrigerate until well chilled.

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