Jaconde

198 g almond four
170 g powdered sugar
57 g cake flour
5 eggs
6 egg whites
28 g (a little over 2 T) sugar
5 T butter, melted

Preheat oven to 425.
Prepare a 13" by 18" pan with silicone mat or parchment paper.
Sift together almond flour, powdered sugar, and cake flour.
Beat together 5 eggs and fold into flour.
Separately, in a stand mixer bowl, beat egg whites.
Once whites reach soft peaks, add granulated sugar.
Beat until peaks are firm.
Fold French meringue into batter just until combined.
Slowly whisk in melted butter.
Spread evenly over pan and bake 8 mins.
Once cake is cooled, sprinkle a thin layer of granulated sugar over surface.
Cover with plastic wrap and let rest in the fridge overnight.

sugargeekshow