Almond Meringue Cake 

• Preheat the oven to 175°C (350°F) 30 minutes before baking.
   
• Before you begin, ensure that your mixer bowl, beater, and hands (especially if you're separating eggs) are spotlessly clean. Wipe the inside of your mixer bowl and the whisk attachment with a paper towel dampened with a bit of lemon juice to remove any traces of grease.
   
• Grease the bottom of a 23 x 36 cm (9 x 13-inch) sheet pan with softened butter, and then line it with parchment paper. I use a sheet pan with a removable rim, so set yours aside if you're doing the same.
   
• For the almonds, I prefer grinding them with the skin on for that extra flavor. In a food processor, grind 250 grams of the almonds until fine. Add the remaining 250 grams and pulse to achieve a mix of finely ground and semi-coarse texture. I prefer a slightly coarse texture for a better mouthfeel. If you're using a Vitamix, simply add all the almonds and blend on low speed for 3 to 5 seconds. Set the ground almonds aside.
   
• Pour 210 grams of egg whites and 1/4 teaspoon of cream of tartar into a perfectly clean mixer bowl. Mix on medium speed. As the foam starts becoming more opaque and denser, gradually add 400 grams of powdered sugar, one tablespoon at a time. Continue whisking on medium speed until the meringue is glossy and thick, which takes about 5 to 7 minutes.
   
• Remove the bowl from the mixer. Using a rubber spatula, carefully fold in the 500 grams of coarsely ground almonds and a pinch of salt.
   
• Transfer the almond meringue mixture to the prepared sheet pan, spreading it evenly with your spatula to remove any air bubbles.
   
• Immediately bake on the middle rack of the oven until the cake is lightly browned and puffed around 25 to 30 minutes. The cake is likely done when your kitchen fills with the aroma of toasted almonds. In my experience, 25 minutes is usually sufficient.
   
• Allow the cake to cool in the pan on a wire rack for about an hour. To prevent it from drying out, cover the cooled cake with foil or plastic wrap and store it either at room temperature or in the refrigerator.

Marshmallow fluff
 

• Baker's note: "For this marshmallow fluff, pasteurized egg whites give the best result. Using them also prevents any yolk from getting into the egg whites, which can hinder them from whipping up properly. If you opt for regular egg whites, I recommend using chilled ones that have been in the fridge for a few days before use, as this tends to yield a better result." Also, whip the egg whites to reach maximum volume by the time the sugar syrup is ready. Make sure to cook the cooked syrup into the egg whites slowly to prevent lumps. I recommend removing the saucepan with the sugar syrup from the heat when it reaches 116.5°C, as the saucepan is still hot, and this causes the temperature to rise to 117°C, be aware that once the sugar syrup passes 110°C, it quickly rises to 117°C/242.6°F.
   
• Bakers note; You can create different flavors by substituting the water in the sugar syrup with other liquids like coffee, alcohol, or fruit juice, avoid using oil-based flavorings for adding flavor! 
   
• If using a fresh vanilla bean; "Using a knife, make a lengthwise cut in the vanilla bean and scrape out the seeds. Set them aside for now."
   
• In a 20 cm (8-inch) wide saucepan, combine 335 grams of superfine sugar, 180 grams of glucose, and 135 grams of water. Before bringing the sugar syrup to a boil, combine/stir with a clean finger until the sugar is evenly moistened and looks sandy, and no dry sugar pockets left. When the sugar melts and starts bubbling, use a clean pastry brush to brush down the pan sides with cold water to remove sugar crystals. Continiou to cook over medium heat, Do not stir the sugar syrup while it’s boiling until the thermometer reads 117°C/242.6°F. Be careful not to go below or above as it will affect the marshmallow fluff texture.
   
• Meanwhile, clean the inside of a stainless steel or glass bowl and the whisk attachment with a paper towel moistened with lemon juice. This step eliminates grease traces, which can affect the marshmallow foam.
   
• In the mixer's bowl, combine 225 grams of egg whites, 50 grams superfine sugar, and a pinch of cream of tartar. Start the mixer on low speed.
   
• Once the sugar syrup hits 110°C/230°F, increase the mixer speed to medium-high. Whip the egg whites until they have stiff peaks but remain shiny and soft. Monitor the egg whites to prevent over-whipping. Ensure the sugar syrup reaches 117°C/242.6°F., and the egg whites have reached maximum volume.
   
• Bakers note; When pouring the sugar syrup into egg whites, make sure you pour it along the edge of the mixing bowl, avoiding direct contact with the whisk. This prevents the syrup from sticking to the side of the bowl, ensuring a stable marshmallow fluff foam.
   
• When the sugar syrup reaches the right temperature, pour the warm sugar syrup slowly into the egg whites in a thin steady stream, while whisking at high speed.
   
• After all the sugar syrup has been incorporated into the egg whites, continue to whisk at high speed until the mixture cools down the marshmallow fluff is thick, glossy, and holds a firm peak. Mix for 10-20 minutes to achieve this consistency. The mixture should be about 35°C/95°F. when done.
   
• If desired, mix in the seeds from 1 vanilla bean at the end for an additional 30 seconds, use immediately.
   
•  It’s important to work quickly while the marshmallow foam is still at 35°C/95°F. to achieve a smooth finish. Scoop all of the marshmallow fluff on top of the sheet cake, and spread it into an even layer using an offset spatula. Or use a large round nozzle and piping bag instead and pipe fluff stripes close to each other lengthwise, as seen in the step-by-step photos.
   
• Let the marshmallows sit for about 60 minutes before coating them with chocolate. This allows the marshmallow to set and makes it easier to coat with chocolate.
   
• If not using a chocolate coating, drizzle desiccated coconut on top of the fluff immediately, and press down lightly with your hands to attach the coconut to the fluff. Leave the cake covered at room temp for the marshmallow to get set. About an hour before cutting it into equal-sized pieces.
   
• If you plan to do a coating of melted chocolate on top of the marshmallow fluff, You need to leave the sheet pan on the kitchen counter for about 20 to 60 minutes to get set before pouring the melted chocolate on top. 
   
• For the chocolate coating, the better the quality of the chocolate is, the better it will taste; I prefer using couverture chocolate which has a higher ratio of cocoa butter to cocoa which helps it melt more smoothly.
   
• In a medium heatproof bowl set over barely simmering water add 250 grams dark chocolate ( chopped or callets), 25 grams salted or unsalted butter, and a pinch of fine sea salt. Don't touch or stir the chocolate. Let it sit until it´s more than halfway melted. Once it´s melted enough, stir it very gently to help it finish melting. 
   
• When the chocolate is fully melted, remove the bowl from the pot of simmering water, and cool down for a few minutes. 
   
• Pour the slightly cooled and melted chocolate evenly on top of the marshmallow fluff; Shimmy the melted chocolate to make sure it covers all of the fluff. Just before the chocolate gets set, drizzle the top with desiccated coconut.
   
• This next step is best done when the chocolate coating is just set; use a sharp knife to cut the cake into equal pieces. Depending on the size you cut your cake, you will get about 25 pieces, as seen in the picture above.
   
• Store leftovers in a pantry or a cool place around 18-20°C (64.4-68°F).” For about 3 to 5 days.

For step-by-step pictures of how to make 
 → Cream Puff & Almond Cake
Click → here