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."
 
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photo by lilsweetie photo by lilsweetie
photo by lilsweetie
Ready In:
30mins
Ingredients:
6
Yields:
12 tea cakes
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ingredients

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directions

  • Preheat oven to 375 degrees.
  • Grease mini muffin tins and set aside.
  • Sift 2 ounces of the sugar, ground almonds and cake flour in a bowl.
  • Add 1 egg white to form a paste.
  • In another bowl, whip the 3 egg whites until soft peaks form.
  • Gradually add the remaining sugar.
  • Continue to whip until the meringue is strong but not dry.
  • Fold the meringue into the almond paste mixture and add the heavy cream at the end.
  • Mix well.
  • Fill the prepapred mini muffin tins half full.
  • Bake promptly in the pre-heated oven until golden, approximately 8 to 12 minutes, depending on the size of the molds.
  • Cool the tea cakes about 5 minutes before unmolding them on a wire rack.
  • Dust with confectioner's sugar before serving.
  • Store cakes in an airtight container.

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