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Joconde Biscuit
- Difficulty
Easy
By Pierre Hermé
Published 2014
Ingredients
1 oz 30 g 5¼ oz 150
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
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