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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 82.24 Kcal (344 kJ) | ||
| Calories from fat | 26.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.99g | 5% | |
|---|---|---|---|
| Cholesterol | 1.71mg | 1% | |
| Sodium | 19.77mg | 1% | |
| Potassium | 52.44mg | 1% | |
| Total Carbs | 12.17g | 4% | |
| Sugars | 9.8g | 39% | |
| Dietary Fiber | 0.52g | 2% | |
| Protein | 2.4g | 5% | |
| Iron | 0.3mg | 2% | |
| Calcium | 13.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 287.87 Kcal (1205 kJ) | ||
| Calories from fat | 94.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.46g | 5% | |
|---|---|---|---|
| Cholesterol | 5.99mg | 1% | |
| Sodium | 69.21mg | 1% | |
| Potassium | 183.58mg | 1% | |
| Total Carbs | 42.59g | 4% | |
| Sugars | 34.29g | 39% | |
| Dietary Fiber | 1.8g | 2% | |
| Protein | 8.4g | 5% | |
| Iron | 1mg | 2% | |
| Calcium | 46mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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