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?
- 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.
- Make a depression in each bun with your finger.
- Spoon in the jam.
- 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.
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Almond Meringue Buns
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
- 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 1/4 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 spoonUse 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.