I got this recipe from a book that I bought without even reading it first. It was all wrapped at the bookstore but the name on the cover – Ladurée – was enough to make me buy it.
Today, I’m making Abricotines (or Apricotines if you prefer). The original recipe uses apricot jam but I reckon it must be even better with raspberry jam. Btw, you’ll notice that I’ve broken the ‘three recipes a week using the same ingredient’ rule (I’m such a rebel!).
Anyway, back to our Abricotines.
To make 30 little cakes you need:
- 170 g of icing sugar
- 215 g of ground almonds
- 35 g of plain flour
- 6 egg whites
- 1 tsp vanilla extract
- 40 g of granulated sugar
- 85 g of flaked almonds
- 100 g of jam (apricot, raspberry, cherry...whatever tickles your fancy!)
- In a bowl, combine together the sifted icing sugar, ground almonds and flour.
- In another bowl, whisk the egg whites to a foam. Add the vanilla extract and granulated sugar and continue whisking until firm.
- Add the flour mixture to the egg whites and gently fold together until homogeneous.
- Preheat the oven to 170°C. Put the batter in a piping bag fitted with a plain nostril. On a baking tray lined with baking parchment, pipe 2 cm-diameter circles. Sprinkle them with flaked almonds and bake for 12 to 15 minutes.
- When cooked, take out of the oven. Once cooled, place a bit of jam on half the shells and top each with the remaining shells. Ta-dah...!