Almond Tea Cakes

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 4 ounces granulated sugar
• 2 ounces blanched almonds, ground fine
• 3 tablespoons cake flour
• 4 egg whites, divided use
• 1 tablespoon heavy cream
• confectioners' sugar, for dusting

Recipe

• 1 preheat oven to 375 degrees.
• 2 grease mini muffin tins and set aside.
• 3 sift 2 ounces of the sugar, ground almonds and cake flour in a bowl.
• 4 add 1 egg to form a paste.
• 5 in another bowl, whip the 3 egg whites until soft peaks form.
• 6 gradually add the remaining sugar.
• 7 continue to whip until the meringue is strong but not dry.
• 8 fold the meringue into the almond paste mixture and add the heavy cream at the end.
• 9 mix well.
• 10 fill the prepapred mini muffin tins half full.
• 11 bake promptly in the pre-heated oven until golden, approximately 8 to 12 minutes, depending on the size of the molds.
• 12 cool the tea cakes about 5 minutes before unmolding them on a wire rack.
• 13 dust with confectioner's sugar before serving.
• 14 store cakes in an airtight container.