Ingredients Jump to Instructions ↓

  1. 2 eggs, separated

  2. 1/2 teaspoon plus 4 tablespoons sugar, divided

  3. 1 tablespoon grated orange peel

  4. 1/8 teaspoon ground cloves

  5. 1/8 teaspoon salt

  6. 2/3 cup ground almonds, toasted

  7. 1/4 teaspoon confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Place egg whites in small bowl; let stand at room temperature for 30 minutes. Coat a 6-in. round baking pan with cooking spray and sprinkle bottom and sides with 1/2 teaspoon sugar. Line pan with waxed paper and coat the paper; set aside. In a small bowl, beat egg yolks for 2 minutes. Gradually beat in 2 tablespoons sugar. Add the orange peel, cloves and salt; beat 1 minute longer. Stir in almonds. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Stir a third of egg white mixture into almond mixture. Gradually fold in remaining egg whites. Spread evenly into prepared pan. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack. Gently remove waxed paper. Cool completely. Dust with confectioners' sugar. Yield: 4 servings.


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