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Le Chaudron recipe
Succès praliné amandes
Almond praline succès (meringue cake)
⏱ 60 minServes 8Hard420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
5egg whites
150 g (5 oz)almond flour
150 g (5 oz)powdered sugar- 50 g (2 oz)sugar
250 g (9 oz)praline buttercream
50 g (2 oz)sliced almonds
- 5 egg whites
- 150 g (5 oz) almond flour
- 150 g (5 oz) powdered sugar
- 50 g (2 oz) sugar
- 250 g (9 oz) praline buttercream
- 50 g (2 oz) sliced almonds
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Beat the whites, gradually adding the sugar, into a stiff, glossy meringue.
- Gently fold in the sifted almond flour and powdered sugar.
- Pipe two disks onto a lined sheet and scatter sliced almonds around the edges.
- Bake at 160°C (325°F) for 30 minutes until dry and lightly golden.
- Cool, then spread one disk generously with praline buttercream.
- Top with the second disk, dust with powdered sugar and chill before slicing.
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