Macaroon Meringue Cake

Ingredients

• 150 gAlmond
• 225 gSugar
• 50 gWheat flour
• 50 gButter
• 2 pcsEgg
• 200 gJam
• 8 pcsEgg white
• 1 tspVanilla
• 10 gPowdered sugar

Instructions

1. 1

   Prepare the base

   • Preheat oven to 180 °C (350 °F). Line the base of a 24 cm springform with parchment and grease the sides.
   • Cream the butter with 100 g sugar. Beat in the eggs one by one until light.
   • Fold in ground almonds and flour until just combined.
   • Pour the batter into the tin and bake for 20–25 minutes. Test with a skewer; the base should be golden and set.
   • Let the base cool completely and remove from the tin.
2. 2

   Spread jam

   • Spread the cooled cake base evenly with 200 g of your favourite jam (e.g. apricot or raspberry).
3. 3

   Make and spread the meringue

   • Whisk egg whites with a pinch of salt until stiff.
   • While whisking, add 125 g sugar and 1 tsp vanilla extract (or scraped vanilla) and continue whisking until glossy stiff peaks form.
   • Spread the meringue evenly over the jam and dust with 10 g icing sugar if desired.
4. 4

   Dry the meringue

   • Turn the oven down to 100–120 °C and dry the cake for 35–50 minutes until the surface is dry and lightly coloured. Let cool slowly in the oven with the door slightly ajar.
   • Let rest at least 30 minutes before serving.