Ingredients
- 4 egg whites
- 180g of almond powder
- 180g of caster sugar
- Extra jam “Clementine Corse” Vergers des Alpilles
- 3 Corsican clementines
Step 1:
Preheat the oven to 180° (th6)
Step 2:
In a bowl, mix sugar and almond powder
Step 3:
Beat the egg whites until stiff and fold them gradually and gently into the sugar/almond mixture
Step 4:
Butter a mold (25 cm diameter) and spread the mixture. Bake for 20 minutes and let cool
Step 5:
Add a generous layer of “Clémentine Corse” Vergers des Alpilles extra jam. Finally, decorate with clementine quarters (small challenge, without the skin!)
Enjoy without moderation 😉
Reminder: Baking is an art! Small TIPS, you can replace the caster sugar by powdered sugar and play on the quantities 😊
