Almond crescent macaroon recipe
Adapted from Megan’s Cooking and a recipe from my mother’s friend.
- 1tsp Almond essence
- Zest of 2 oranges
- 1 cup caster sugar
- 1tsp baking powder
- 2 eggs, separated
- 225g almond meal
- Icing sugar (for coating)
- Almond flakes (for coating)
- Preheat oven at 180o Mix almond meal, sugar, baking powder and grated orange zest together
- Beat egg whites until medium stiff peaks form. In a separate bowl, beat the egg yolks and mix into the dry ingredients. Fold egg whites into the dry ingredients until just combined.
- Roll and shape the biscuits into a crescent shape. Coat in icing sugar and almond flakes.
- Bake for 20mins. Remove from oven and cook on a wire rack.
Hope you enjoy this! I love how it was a chew to it when you bite right into it. Leave a comment if you have any questions/suggestions. Please follow and like 🙂
My dear friend who was studying in Sweden has returned so he invited me to his place to bake, it’s something we love doing together.
This flourless chocolate cake is so rich and moist, lovely with a scoop of vanilla bean ice cream and almond praline. The recipe can be found below.
Egg whites are whipped until stiff peaks have formed
Ready to go into the oven for 40 minutes.
Cake is cooling in its tin. Note: The cake will rise quite a bit while it’s in the oven. Don’t worry too much if the cake collapses and cracks when it’s removed from the oven, that is the nature of this type of cake.
Placing the finishing touches on the cake.
Flourless Chocolate Cake Recipe
Adapted from Nigella.com and The Times and The Little Teochew
- 200g dark chocolate
- 3 tablespoons of espresso coffee
- 1 cup almond meal
- 6 eggs, separated
- 75g dark brown sugar
- 75g caster sugar
- 150g unsalted butter
- Pinch of salt
- Preheat the oven to 180°C. Grease (with butter) a 20cm round or square tin.
- Melt the chocolate, butter, coffee, salt and both sugars on a double boiler. Remove from the heat and stir until everything is completely combined.
- Mix in the almond meal until well combined. Beat 1 egg yolk at a time until just mixed.
- In a separate bowl, whisk the egg whites until stiff peaks have formed. Spoon a little bit of the egg whites into the chocolate mixture and completely fold it in. Gently fold in the rest of the egg white mixture
- Bake the for 40-50 minutes, depending on how fudgey you want your cake to be (I baked mine for 40 minutes).
- Leave cake in its tin until cooled competely. Remove and serve with praline (recipe below) and ice cream.
Almond Praline Recipe
Adapted from Taste.com.au
- 1/4 cup almond flakes, toasted
- 2 tablespoons of water
- 1/2 cup caster sugar
- Line baking tray with baking paper. Sprinkle almond flakes all over the tray
- Add sugar and water a saucepan over low heat and stir until sugar has dissolved (roughly 5 minutes)
- Brush down the sides of the saucepan with a pastry brush dipped in water
- Increase the heat of the stove and allow sugar mixture to bubble and boil, without stirring, until it turns golden (roughly 5-7 minutes).
- Remove from the heat and pour on top of the almond flakes. Allow to cool completely. Break into pieces and place shard on top of the ice cream.
After baking this, i’ve been converted from using regular flour in chocolate cakes. The fact that it’s flourless, the cake batter mostly gets its lightness from the aerated and fluffy egg whites. Personally, I feel that most flour based chocolate cakes can feel heavy and dense.
Give this recipe a try, it’s very easy, simple to follow and you can’t go wrong because who doesn’t like chocolate cake?