Joconde Sponge
Ingredients
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- 1
Whisk almond powder (tant-pour-tant), eggs and sugar until light.
- 2
Whisk whites to soft peaks, add sugar for firm meringue.
- 3
Fold meringue into almond mixture.
- 4
Sift and fold in flour.
- 5
Fold in melted butter.
- 6
Spread onto parchment-lined trays (2-3 mm).
- 7
Bake 8-10 min at 220°C.
- 8
Peel paper while warm. Use immediately or wrap in film.
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Per 100g
Allergens
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