Macaroon Cake

Ingredients

• 375 gAlmond
• 250 gSugar
• 5 pcsEgg white
• 2 pcsOblate
• 1 pcsLemon
• 0.5 tspBittermandelaroma

Instructions

1. 1

   Preparation

   • Preheat the oven to 160 °C fan (or 170 °C conventional).
   • Line a 20–24 cm round cake tin with 1–2 wafer papers or place wafer paper/parchment on a baking tray; trim wafers to fit if needed.
2. 2

   Prepare almonds

   • Coarsely grind the blanched almonds (not too fine; keep some texture).
   • Mix in the grated peel of one lemon.
3. 3

   Make the meringue

   • Whip the 5 egg whites in a clean, grease-free bowl until stiff peaks form.
   • Gradually add the sugar while whipping until glossy and very stiff.
   • Optionally fold in 1/2 tsp bitter almond or almond extract (use sparingly).
4. 4

   Assemble and bake

   • Fold the almond mixture into the meringue until combined into a thick batter.
   • Spread evenly over the prepared wafers.
   • Bake 20–30 minutes until lightly golden. Immediately invert the cake after baking so the bottom side is up; if parchment was used, brush it with a little water and peel off.
   • Cool completely before slicing.