Almond Meringue Buns
Almond Meringue Buns have a slightly crumbly base with jam filling, topped with almond meringue.
Servings: 12
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
Equipment
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 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.