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| ●Instructions |
(Photo #1)
(Photo #2)
(Photo #3)
(Photo #4)
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Add 40g of the sugar to egg whites and beat until stiff to make meringue. (Photo #1)
Sift together flour and cocoa powder. Fold in the flour mixture to the meringue and blend. (Photo #2)
Mix in diced almonds, 60g of the sugar and melted butter, in that order. (Photo #3)
Blend until well combined. Transfer the batter into aluminum cups. (Photo #4)
Bake in a preheated oven at 180 °C (356 °F) for about 15 minutes. If the surface turns brown but the center is still undone, cover with foil and continue baking.
After cooling, spread apricot jam on top.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 4 |
12 aluminum cups |
279kcal |
45 minutes |
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| egg whites |
80g |
| sugar |
100g |
| cocoa powder |
20g |
| cake flour |
20g |
| diced almonds |
70g |
| butter |
20g |
| apricot jam |
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【Preparation】
- Melt butter.
- Divide the sugar into two portions: 40g and 60g.
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