Ingredients
- 4 ounces granulated sugar
- 2 ounces blanched almonds, ground fine
- 3 tablespoons cake flour
- 1 egg white plus 3 egg whites
- 1 tablespoon heavy cream
- Granulated sugar for dusting
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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By thinknow777_9942856
anaheim, CA
on July 05, 2008
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Great taste. Mistakenly I use an whole egg. I love the mini treats!!I will do it again...for sure!!Ah..yes gave me 24 mini muffins, I can not complain about it!!
By hcdanz
Durham, NC
on February 25, 2008
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I was craving almond cake recently, but this recipe turned out to be a bit confusing to follow and didn't turn out well. Not what I was looking for. Mini-muffin wasn't the right size, as it made way more than 12 of those.
By bweilage_4308279
Dunwoody, GA
on April 25, 2006
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These are easy and taste great. My mother tasted one and had eaten several before she looked up. The only problem I had was with the size of the muffin tin. I used what I considered "mini" and had lots of batter left. I then moved up one size and made 6 and, still having batter, buttered 2 ramekins and finished. The tea cakes were great in every size but next time I'll use what I consider regular sized tins.
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