I succumbed, the chocolate won out. The tigrés were made in a jiffy, and now they are all gone.
1/2 cup ground almonds
1 1/4 cups (135g) icing sugar
1/2 cup (60g) plain flour
4 egg whites
1/2 tsp vanilla
dash almond essence
4 Tbsp (60g) finely chopped chocolate
2 tbsp chopped dark chocolate
2 tsp butter
Preheat the oven to 175C. Brush 9-10 oval, rectangular or round muffin-sized tins with melted butter. Melt the 140g of butter. In a large bowl combine the ground almonds, icing sugar and flour. In another bowl, whisk the egg whites just until foamy. Add the flour mixture and stir until combined. Gradually stir in the melted butter, then the vanilla and almond essences. Stir in the chopped chocolate. Spoon the batter into the tins and bake for about 20 minutes until the cakes spring back when pressed on top. Remove from the oven and cool slightly before removing from the tins and cooling on a rack.
If you want to decorate the cakes with a dab of chocolate, melt the chocolate and butter in a small bowl set over hot water and stir until smooth. Put a dab on top of each cake. They will keep for several days.
Makes 9-10 cakes
- I weighed the dry ingredients except the almonds
- The weighed, chopped, chocolate was way more than 4 Tbsp, I kept some back
- I didn't bother with the chocolate decoration
- my DH loved the leftover mixture in the bowl