Serves: 6
Total Calories: 357
1 Place the rack to the center of the oven. Preheat the oven to 350°F.
2 Generously butter six 6-ounce timbales, ramekins, or custard cups. Place a folded kitchen towel inside a roasting pan large enough to hold the ramekins. Place the pan in the oven. Pour hot water into the pan to a depth of 1/2 inch.
3 Place the amaretti cookies in a large heavy plastic bag. Seal the bag and lightly crush the cookies with a rolling pin or other heavy object. You should have about 1 cup minus 2 tablespoons of crumbs. Repeat with the vanilla wafers in another bag. There should be 1/2 cup of these crumbs.
4 In a large bowl, stir together the egg yolks and cream. Add the crumbs and stir until moistened.
5 In a large bowl with an electric mixer, beat the egg whites on medium speed with a pinch of salt until foamy, about 1 minute. Increase the speed to high and continue beating until the whites are glossy and form soft peaks when the beaters are lifted. With a rubber spatula, gently fold a spoonful of the whites into the crumb mixture to lighten it. Fold in the remaining whites.
6 Scrape the batter into the prepared cups. Carefully place the cups on the folded towel in the pan in the oven, leaving an inch or two of space between them.
7 Bake 50 minutes or until the cakes are golden brown and a toothpick inserted in the center comes out clean.
8 Remove the cups from the pan and cool 10 minutes on a wire rack. Run a thin metal spatula around the cakes and unmold them onto serving plates. Sprinkle with confectioner's sugar. Serve warm.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Warm Amaretti Cakes recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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