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Daring bakers - biscuit joconde imprime / entrement
Daring Bakers - Biscuit Joconde Imprime / Entrement
Preparation
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In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peeks. Reserve in a separate clean bowl to use later.
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Sift almond flour, confectioner?s sugar, cake flour.
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On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light.
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Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix.
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Fold in melted butter.6. Reserve batter to be used later.
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