The sponge is a modified Mary Berry recipe from her book “100 Cakes and Bakes” published in 2011. I have halved the amount of sugar
After experimenting with lowering the amounts of sugar to egg whites, this is the lowest I have gone so far.
These curds can be used in pastry tarts, for sandwiching cake layers and to fill macarons.
All proportions are for 1 egg white, which is 150g of mixture, which makes 15 macarons.
A basic macaron recipe, that once mastered can be modified to many different flavor and filling combinations.
Very versatile to use on a variety of cakes. You can make this out of milk, dark or white chocolate.
A traditional Russian cake consisting of giant honey flavoured biscuits with a filling of caramelised condensed milk, adorned with almond flakes.