Macaron cake with almonds & Corsica clementine from Vergers des Alpilles
• Egg whites (4)
• caster sugar or powdered sugar (180g)
• Extra jam "Clementine Corsica " Vergers des Alpilles
• Clementines Corse (3)
• Almond powder (180g)
Step 1: Preheat the oven to 180°C or (350°F).
Step 2: In a bowl, combine the sugar and almond powder.
Step 3 : Beat the egg whites until stiff and fold them in little by little and
gently and gently fold into the sugar/almond mixture.
Step 4: Butter a mold (25 cm in diameter) then spread the mixture.
Bake for 20 min. and let cool.
Step 5: Add a generous layer of jam Extra "Clementine Corse". Vergers
des Alpilles. Finally, decorate with clementine quarters (small challenge,
without challenge, without the skin!)
Reminder: Pastry making is an art ! Chef's tips, you can replace the caster sugar with powdered sugar and play with the quantities 😊
To be enjoyed without moderation 😉
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