Serves: 30
Total Calories: 77

1 cup almonds meal (see note)
1/2 cup plus 2 tablespoons all-purpose flour
3/4 cup egg white (from 5 to 6 eggs), at room temperature
1 cup granulated sugar
1 tablespoon honey, at room temperature (see Note)
1/3 cup plus 1 teaspoon unsalted butter, melted and cooled
powdered sugar for dustion (optional)

1. In a small bowl, whisk together the almond meal and flour until well blended, and set aside.
2. In a stand mixer on medium speed, whisk the egg whites. When the whites change from a loose to a slightly loose foam, slowly add the sugar in a steady sprinkle, over 4 to 6 minutes. This takes practice do not overbeat. You want the whites to be glossy and moist. (When the whisk attachment is lifted, it will hold a peak.)
3. Sift the flour mixture over the egg whites in 3 or 4 portions, folding each addition in gently before adding the next. Use long, light strokes. Fold in the honey, followed by the cool melted butter. The batter should be glossy, light, and smooth. Cover with plastic wrap, and allow the batter to rest at room temperature for 30 minutes.
4. Preheat the oven to 400°F. Thoroughly brush the cups of a mini muffin tin with additional melted butter, sift all-purpose flour over the molds to cover them, then invert over the sink and tap several times to shake out the excess. (Or, if you prefer, line the cups with cupcake papers.) Gently spoon the batter into the molds (or use a pastry bag), filling them three-quarters full.
5. Bake in the center of the oven until golden brown, 8 to 10 minutes. Transfer to a rack to cool for 5 minutes. The sides will begin to pull away from the pan. Remove the cakes from the tin to cool completely. Sprinkle with powdered sugar, if desired, and serve with champagne. The cakes are best the day they are baked, but they can be stored in an airtight container for 2 to 3 days.

Note: Almond meal is available in the baking section of many supermarkets or in specialty markets such as Trader Joe’s in the nut section. One brand is Bob’s Red Mill. Almond meal is finely ground blanched almonds.

The honey needs to be at room temperature or slightly warmer, so that it easily runs out of the measuring spoon.


From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 30
Total Calories: 77
Calories from Fat: 38

More Recipes from the Holiday Baking Cookbook:
Bloody Mary and Baked Mushroom Omelet
Dutch Baby Pancake
Gelato Affogato
Midnight Cowboy Chocolate Chip Cookies
New Year's Eve Meringue Roulade
Next Year's Fortune Cookies
Petite French Almond Cakes
Slivered Biscotti
Spiced Blueberry Sauce
Start-the-New-Year-with-Chocolate Brownie Terrine
Strawberry Orange Morning Relish
Triple-Treat Touchdown Bars
Walnut Walkaways