Jaconde

By sarah_carroll

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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

Details

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