Ingredients
Please enter the ingredients in the following order:
- 4 egg whites
- 100 g castor sugar
- 100 g whole unbleached almonds
- 150 g plain flour
- Pinch cream of Tartar
- Few Drops Vanilla Extract
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre Heat Oven to 180C
Lightly grease small loaf tin
Ensure TM bowl is completely clean and dry
Insert Butterfly and add egg whites, and cream of tartar and beat for 1 - 2 minutes / speed 3 at 37C until soft peaks form, scrape sides and do another minute if needed
Gradually add in castor sugar (should take 30 seconds)
Remove Butterfly
Add almonds and flour then mix for 20 seconds on Reverse
"Counter-clockwise operation" Speed 1Stop and scrape down side of bowl.
Resume mix for 10 seconds (or until folded together)
Turn out mixture onto very lightly greased and lined with baking paper small loaf tin and bake at 180C for 30 - 40 minutes
Once cooked leave in pan tin for 5 minutes then turn out onto wire rack to cool.
Once cooled, cut into wafer thin slices then place slices onto lined baking tray.
Bake in preheated oven at 170C for about 15-20 minutes or until completely dried out without allowing them to brown
Once baked, turn out onto a wire rack and allow to cool so they will be nice and crisp.
Make sure they are stored in air tight container and enjoy.
Bread Batter
Tip
You can make a few batches at a time and just do first bake. After baking, wrap each log and place in freezer for up to 3 months. When taken from freezer, slice thinly then bake.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
On my 2nd batch I added the flour over 15 seconds on Spd 3 reverse and then the almonds towards the end so as to avoid a floury sludge at the bottom without overmixing and deflating the mix
Worked out really well, thanks for sharing.