Almond Tea Cakes – a delicious recipe with sugar, blanched almonds, cake flour, egg whites, heavy cream, confectioners. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375 degrees.
2
Grease mini muffin tins and set aside.
3
Sift 2 ounces of the sugar, ground almonds and cake flour in a bowl.
4
Add 1 egg white to form a paste.
5
In another bowl, whip the 3 egg whites until soft peaks form.
6
Gradually add the remaining sugar.
7
Continue to whip until the meringue is strong but not dry.
8
Fold the meringue into the almond paste mixture and add the heavy cream at the end.
9
Mix well.
10
Fill the prepapred mini muffin tins half full.
11
Bake promptly in the pre-heated oven until golden, approximately 8 to 12 minutes, depending on the size of the molds.
12
Cool the tea cakes about 5 minutes before unmolding them on a wire rack.
13
Dust with confectioner's sugar before serving.
14
Store cakes in an airtight container.
389
kcal
Calories
19
g
Fat
41
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 ounces granulated sugar, 2 ounces blanched almonds, ground fine, 3 tablespoons cake flour, 4 egg whites, divided use, and more.
Yes, Almond Tea Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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