Joconde Biscuit

Name: Joconde Biscuit
Ingredients: 1½ oz (40 g) T55 flour; 4¼ oz (120 g) confectioners sugar; 4 whole eggs (7 oz/200 g); 4 egg whites (4¾ oz/130 g); 1 oz (20 g) superfine sugar; 1 oz (30 g) unsalted butter; 5¼ oz (150 g) ground almonds

Preparation info

Difficulty
Easy

Appears in

My Best: Pierre Hermé

By Pierre Hermé

Published 2014

About

Ingredients

1 oz (30 g) unsalted butter
5¼ oz (150

Vegetarian
Cookies

Method

Melt the butter. Put the ground almonds and confectioners sugar into the bowl of a mixer fitted with the whisk, pour in half of the whole eggs, and beat for 8 minutes. Add the remaining whole eggs in two batches and beat for 10 to 12 minutes. Pour a little of this mixture into the melted butter and whisk. Beat the egg whites with the superfine sugar to stiff peaks, and pour it on the first prep