Almond Meringue Buns

Almond Meringue Buns have a slightly crumbly base with jam filling, topped with almond meringue. Easy to make, and a nice change from fairy cakes.

I've been making these little buns since I was a teenager. The recipe in my mother's handwritten book is titled Anon Buns. I think it's because she couldn't remember the name of these cakes or where/who she got the recipe from. Whoever you were, thank you anyway. We love them.

Are Almond Meringue Buns cakes or biscuits?

That's such a good question, and hard to answer. The base is similar to a Swiss Tart, but the addition of an egg yolk makes it more cake-like. On the other hand, it isn't as spongy as a fairy cake. A bit in-between, really.

How easy are these buns with 3 layers?

1. The base of the buns is made with the all-in-one method - especially easy in a food processor or with a mixer. Mix the ingredients to a dough and form into small balls.

2. Make a depression in each bun with your finger.

3. Spoon in the jam.

4. Lastly, whisk up an egg white and fold in sugar and ground almonds for an almond meringue topping.

Not any more effort than iced fairy cakes, and it's good to have a change!

What equipment do you need?

• Kenwood Hand Mixer – My old hand mixer – also a Kenwood – finally gave up the ghost after about 25 years. I replaced it last year with this model and it’s a joy to use, especially for whisking up a single egg white. You can control how much it's whisked up, without having the time and effort of a hand whisk.

If you like this...

...Why don’t you try:

Cherry Bakewell Cupcakes

Cherry Bakewell Cupcakes have an almond cake with raspberry jam, iced and topped with a cherry.

Swiss Tarts

Swiss tarts have a shortbread base and a dollop of jam in the middle, but they aren’t overly sweet.

Jammy Buns

Easy recipe for jammy buns. Ideal for baking with children and for birthday parties. Essentially fairy cakes with a jammy surprise in the middle.

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Almond Meringue Buns

Almond Meringue Buns have a slightly crumbly base with jam filling, topped with almond meringue.

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Course: Teatime

Cuisine: British

Servings: 12

Author: Susie@Everyday Cooks

Ingredients

For the buns:

• 100 g butter
• 75 g caster sugar
• 1 large egg yolk
• ½ teaspoon vanilla extract (2.5ml)
• 100 g self-raising flour
• 50 g cornflour

For the filling and topping:

• Jam or lemon curd
• 1 large egg white
• 35 g caster sugar
• 35 g ground almonds

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Equipment

12-hole bun tins

Fairy cake cases

Instructions

Preparation:

• Preheat the oven to 150°C/ 130°C fan/ gas mark 2/ 300°F
• Set out 12 paper cases in the bun tin

For the buns and filling:

• Beat the cake ingredients vigorously, e.g. in a processor or mixer, or with a hand mixer

  (Butter, caster sugar, egg yolk, vanilla extract, flour, cornflour)
• When you have a stiff-ish dough, pinch a piece off and roll it in your hands to make a ball that will half-fill a paper case. Put the dough in a paper case and make hollow in the centre with your finger or the end of a wooden spoon
• Spoon about ¼ teaspoon jam into the hollow.

For the topping:

• Whip the egg white until it is stiff and holds its shape
• Gently fold in the sugar and ground almonds using a metal spoon

  Use the edge of the spoon to cut through the mixture as you mix it. The aim is to keep the volume in the egg whites
• Pile the topping onto the buns
• Cook for 50-60 minutes until beginning to brown
• Leave to cool in the tin for 15 minutes before turning out onto a wire cooling rack.

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