Almond Meringue served with Butter Sauce and Berries

Author Notes: I served this dessert to Michelin Star Chefs Arnaud Tabarec and Christophe Dufau at Lunch with LT and they both loved it. Christophe defines it: "Memorable". This recipe was given to me by a Norwegian friend Liv in 1994 and it has been a success ever since! —Your Guardian Chef
Serves 8 people
For the almond meringue:
-
4
eggs white
-
150
grams grated almonds
-
150
grams icing sugar
-
1
teaspoon baking powder
- Whip the eggs white till firm, then add the sugar and keep whipping to maintain the firmed foam.
- Gently add the grated almonds, making sure the egg whites remain firm.
- Pour in a round oven pan which has been buttered and floured.
- Cook in the oven for 45 minutes at 180 C.
- Once cooked, let it rest for 5 minutes then move into a rack to cool down completely.
For the butter cream:
-
4
eggs yolk
-
100
milliliters liquid cream
-
125
grams caster sugar
-
1
teaspoon flour
-
1
teaspoon vanilla essence
-
100
grams butter
- In a pan, pour and combine all the ingredients for the cream except the butter.
- Cook in bain-marie until the cream reach the consistency of a custard cream.
- Take away from the heat and add the butter. Mix until the butter is all melted and the cream has taken a yellowish colour.
- Once the meringue and the cream are cold, pour the cream over the meringue and decorate with berries. It can be served at room temperature.
- This recipe was entered in the contest for Your Best Recipe for When You Want It to Feel Like Fall
More Great Recipes:
Egg|Dessert|Make Ahead|Winter|Christmas|Easter|Father's Day|Thanksgiving|Valentine's Day
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almost 2 years ago Your Guardian Chef
It is actually baking powder, I will change it on the recipe.
about 2 years ago Ted
What is "chemical yeast", and how is it used in the recipe? (It's listed as an ingredient, but no further mention of it.)
Thank you.
almost 2 years ago Your Guardian Chef
Sorry for not responding earlier, but I found your question by chance as I was not notified. There is currently a discussion on the hotline about the difference of European chemical yeast and Baking Powder under the name: Fix for metallic taste in cookies?
It seems there is a difference between the two, but I have made this cake in Europe as well as in USA and it worked fine with both.
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