Jaconde

By sarah_carroll

Ingredients

• 1250 g whole eggs
• 590 g 10X
• 590 g almond flour
• 250 g patent flour
• 200 g melted butter
• 1625 g egg whites
• 400 g granulated sugar

Preparation

Step 1

Whip eggs, 10X, almond flour and patent flour in standing mixer until pale yellow.

Add the melted butter.

Whip egg whites and granulated sugar to soft peaks and gently fold into whole egg mixture.

Bake at 400F for 10 minutes.

Yield 7-8 full sheet pans