Madeleine Kamman

Egg White Torten

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

Ingredients

Ratio of Ingredients per Cup of Ground Nuts

  • 3 large eggs, separated
  • ⅓ cup plus 1 tablespoon granulate

Method

Mixing Pattern

The egg whites are beaten until they are firm enough to carry the weight of a raw egg in its shell without its sinking into the foam by more than ½ inch; the nuts mixed with the sugar are folded into the whites until the mixture is homogeneous.

Leavening Agent

100 percent egg white

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