Ingredients
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4
-
2
-
3
-
4
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Almond Tea Cakes, These are extremely light and delicious I like them hot, straight out of the oven, without the extra dusted sugar It’s a little chewy and sticky, just the way I like my tea cakes! This recipe is from En-Ming Hsu, Executive Pastry Chef at the Ritz Carlton in Chicago , These are extremely light and delicious I like them hot, straight out of the oven, without the extra dusted sugar It’s a little chewy and sticky, just the way I like my tea cakes! This recipe is from En-Ming Hsu, Executive Pastry Chef at the Ritz Carlton in Chicago
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Steps
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1
Done
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Preheat Oven to 375 Degrees. |
|
2
Done
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Grease Mini Muffin Tins and Set Aside. |
|
3
Done
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Sift 2 Ounces of the Sugar, Ground Almonds and Cake Flour in a Bowl. |
|
4
Done
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Add 1 Egg White to Form a Paste. |
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5
Done
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in Another Bowl, Whip the 3 Egg Whites Until Soft Peaks Form. |
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6
Done
|
Gradually Add the Remaining Sugar. |
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7
Done
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Continue to Whip Until the Meringue Is Strong but not Dry. |
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8
Done
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Fold the Meringue Into the Almond Paste Mixture and Add the Heavy Cream at the End. |
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9
Done
|
Mix Well. |
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10
Done
|
Fill the Prepapred Mini Muffin Tins Half Full. |
|
11
Done
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Bake Promptly in the Pre-Heated Oven Until Golden, Approximately 8 to 12 Minutes, Depending on the Size of the Molds. |
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12
Done
|
Cool the Tea Cakes About 5 Minutes Before Unmolding Them on a Wire Rack. |
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13
Done
|
Dust With Confectioner's Sugar Before Serving. |
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14
Done
|
Store Cakes in an Airtight Container. |
