I’d hardly call myself a chef or a cook, but whenever I have some time on my hands, the necessary ingredients in the pantry, and a recipe whets my appetite, I greatly enjoy a chemistry experiment in the kitchen with (hopefully) delicious results. My enjoyable romp in the kitchen last week brought especially tasty treats, so I thought I might share the recipe. They’re essentially like bite-sized almond flavored cakes that are similar in taste and texture to madeleine cookies.
- 1 cup almond meal
- 1/2 cup plus 2 tablespoons all-purpose flour
- 3/4 cup egg whites (from 5-6 large eggs) at room temperature
- 1 cup sugar
- 1 tablespoon honey, at room temperature or slightly warmed
- 1/2 cup plus one teaspoon unsalted butter, melted then cooled.
- Stand mixer
- Mini muffin pans
- Mixing Bowls
- Wire rack
- Plastic wrap (or other covering for a mixing bowl)
- Optional: Ice cream scoop (it can be easier for dealing with moving the mixture from the bowl to the muffin pan)
- Whisk together the almond meal and flour until blended.
- In a stand mixer on medium speed, whisk the egg whites.
- When the whites change to a foam-like texture, add the sugar in a steady sprinkle (over 4-6 minutes). The whites will be glossy and form peaks (this “peaks” thing didn’t happen when I made it but they began to look a bit more firm).
- Sift the flour and almond meal mixture over the egg whites in three or four portions (this is very important!). Gently fold each addition in before adding the next.
- Fold in the honey and then the butter. The batter should now be glossy, light, and smooth.
- Cover batter with plastic wrap and let rest at room temperature for 30 minutes.
- Preheat the oven to 425 degrees Fahrenheit.
- Brush the cups (mini cupcake pans) with melted butter.
- Sift all-purpose flour over the molds to coat them, invert, and tap several times to shake out excess flour.
- Spoon the batter into the molds, filling them about three-quarters full.
- Bake until golden brown or 8-10 minutes (mine took 10). Cool on a wire rack for five minutes before unmolding. It should yield around 30-34 servings.
Other suggestions/variations: I also think they would be delicious with some lemon flavoring or orange flavoring, either zested on top, squeezed in the mixture, or a drop or two of an extract added to the mixer. I sprinkled the top of them with powdered sugar which made them even more delicious and beautiful for serving.
Time it took me to make them: about an hour and a half to two hours. They’re perfect with tea or coffee for breakfast or as a late night snack/dessert. Yum.
Based on: Inspired by a recipe from The Tea Deck by Sara Perry.