Egg Whites & Almond Cakes with Coffee Butter Cream

Name: How to cook Egg Whites & Almond Cakes with Coffee Butter Cream - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 Cakes (6 Pairs)
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Egg Whites & Almond Cakes with Coffee Butter Cream

Using the same ingredients to make Macaron (French Macaroon), this soft cake is absolutely easy to make and you won’t fail. This is another good recipe to use up the leftover Egg Whites. I often end up having 4 leftover Egg Whites, so this recipe is for 4 Egg Whites. However, you can easily alter the amount of other ingredients if you use 5 Egg Whites or 3 Egg Whites. You won’t fail.

Ingredient

Food ration :

12 Cakes (6 Pairs)

Egg Whites

1/3 cup

Caster Sugar

1/4 cup

Self-Raising Flour

1 cup (100 g)

Almond Meal

30 g

Unsalted Butter *softened

1 pinch

Salt

1 teaspoon

Instant Coffee *mixed with 1 teaspoon Hot Water

1 teaspoon

Rum *OR Bourbon, Brandy, etc

1/2 cup

Icing Sugar

1/4-1/2 teaspoon

Milk *only if required

Cooking instructions

* Step 1

Preheat oven to 180°C. Line a baking tray with baking paper. *Note: Today I used a non-stick Macaron pan.

* Step 2

Combine Self-Raising Flour and Almond Meal in a large bowl.

* Step 3

In a separate bowl, beat Egg Whites, using an electric mixer, until soft peaks form. Gradually add Caster Sugar, beating well, until thick and glossy and Sugar is well dissolved. Gradually fold in Flour mixture and gently combine.

* Step 4

Place heaped tablespoonfuls of mixture on the baking paper and form discs 5-6cm in diameter and 8mm thick. Using a piping bag is another method. *Note: This mixture won’t expand. You only need minimum space between each.