Recipe courtesy of En-Ming Hsu
Episode: World Pastry Cup
Total:
27 min
Active:
15 min
Yield:
about 12 cakes
Level:
Easy

Ingredients

Directions

Preheat oven to 375 degrees F.

Grease mini muffin tins and set aside.

Sift 2 ounce of the sugar, ground almonds and cake flour in a bowl. Add 1 egg white to form a paste. In another bowl whip the 3 egg whites until soft peaks form. Gradually add the remaining sugar. Continue to whip until the meringue is strong but not dry. Fold the meringue into the almond paste mixture and add the heavy cream at the end. Mix well.

Fill the prepared muffin tins half full. Bake promptly in the pre-heated oven until golden, approximately 8 to 12 minutes, depending on the size of the molds. Cool the tea cakes about 5 minutes before unmolding them on a wire rack. Dust with confection sugar before serving. Store the cakes in an airtight container.

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