Succès #shorts #recipe #cake #youtubeshorts #dessert #

By Bruno Albouze · 60 min

Ingredients

Instructions

1. Draw four 10-cm circles on parchment with a charcoal pencil, then flip it over; lightly grease the parchment and wipe off the excess.
2. Process the powdered sugar and almond meal to a fine powder, then transfer to a large bowl and mix in the milk to form a paste.
3. Beat the egg whites with the cream of tartar and 25 g of the sugar on medium speed for a few minutes.
4. Raise the speed to high, gradually add the remaining sugar and beat until stiff peaks form.
5. Preheat the oven to 130°C/260°F (fan).
6. Fold a spoonful of meringue into the almond paste, then fold in the rest of the meringue.
7. Pipe the mixture into two disks following the circles; extra can make small 5 cm circles.
8. Bake the disks for 60 minutes. Turn the oven off and leave them inside for up to 15 more minutes if needed.
9. The succès is done when it feels firm to the touch but not overbaked.

Summarized from Bruno Albouze's video. Watch it for the details.

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