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| ●Instructions |
Photo #1
Photo #2
Photo #3
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Sift together almond powder, 50g of sugar and cocoa powder into a bowl.
Place egg white and 50g of sugar in a bowl. Beat until stiff. (Photo #1)
Add the sifted dry ingredients to the meringue and stir slightly. Be careful not to break the bubbles. (Photo #2)
Fill tartlet molds up to the rim with the mixture. (Photo #3)
Bake in a preheated oven at 180 °C (356 °F) for about 15 minutes.
After cooling, spread jam over the tops of the cupcakes.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 8 |
eight 3cm foil cups |
0kcal |
45 minutes |
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| almond powder |
100g |
| sugar |
100g |
| cake flour |
10g |
| cocoa powder |
10g |
| egg white |
100g |
| jam |
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