Almond Meringue Cake Batter
 

• Preheat the oven 30 minutes before baking to 170C° ( 325F°)
   
• Baker's tip: Keep the egg whites chilled. When you whip cold egg whites, the protein is tougher and breaks down more slowly, which, once acid and powdered sugar are introduced, results in a stronger meringue.
   
• Line and lightly grease the sides and the bottom of a 23 cm (9 inches) springform pan with butter and line it with parchment paper. If using an loose-bottomed pie pan, brush the sides with butter and chill in the freezer for a five minutes to firm up. It's a tad trickier due to the pan's design, Than take a spoon with sugar and evenly coat the sides with sugar by rotating and tapping. Grease the bottom and line with parchment paper for a flawless release.
   
• Baker's note: For the almond base, I personally love using my Vitamix blender—it’s quick and gets the job done in just 5 to 8 seconds, leaving me with beautifully coarse-textured almonds that are just perfect for this cake. If you don’t have a Vitamix or a blender, don’t worry. An almond grinder is a great alternative, or you can use a food processor with a blade attachment. Just be sure to pulse lightly; you want to avoid over-processing, which can make the almonds too oily. The goal is a coarse grind that will give your cake a delightful crunch.
   
• Grind 250 grams of whole almonds or process them in a food processor or blender with blades. I prefer the almonds not to be completely finely ground, but to have some slightly larger pieces for a better texture.
   
• Wipe the inside of a mixer bowl as well as the whisk attachment with a paper towel dampened with a bit of lemon juice to eliminate any trace of grease.
   
• Put 120 grams of egg whites and a pinch of cream of tartar in the bowl of a stand mixer using the whisk attachment. Whip on medium speed for about 3 minutes until the whites change from foamy to stiff and creamy white.
   
• Once glossy and at stiff peaks, gradually add 225 grams of powdered sugar one tablespoon at a time over 3 minutes to make a very shiny and stiff meringue.
   
• Stop the mixer and add one teaspoon of vanilla bean paste, optional and whip on medium speed until just combined.
   
• Remove the bowl from the mixer and, using a rubber spatula, carefully fold in the coarsely ground almonds.
   
• Scoop the almond meringue mixture into the prepared springform pan. Use your spatula to spread it evenly.
   
• Set aside while you prepare the brownie batter.

Brownie Batter
 

• Melt 130 grams of dark chocolate and 65 grams of diced butter in a heatproof bowl over a pan of simmering water (bain-marie) and remove from heat.
   
• In a small bowl, combine 30 grams of white rice flour or gluten-free flour (for a non-gluten-free version, you may substitute the same amount of all-purpose flour), 2 tablespoons of unsweetened cocoa powder, 1 teaspoon of instant espresso powder, and a large pinch of sea salt.
   
• In the bowl of a stand mixer fitted with the whisk attachment, or using a handheld mixer, add 180 grams of white sugar, 1 teaspoon of vanilla bean paste, and 2 chilled large eggs (about 100 grams total), straight from the fridge. Whip on medium speed for three to four minutes until the mixture is pale and fluffy.
   
• Without waiting for it to cool, quickly pour the warm, melted chocolate and butter mixture into the bowl, doing so over about 10 seconds. Immediately stop the mixer and use a spatula to scrape any leftover melted chocolate and butter into the mixing bowl. Add the dry ingredients on top, and mix on medium for just 10 seconds. Stop the mixer while there are still streaks of dry ingredients visible. Remove the bowl from the mixer and fold everything together by hand with a spatula until just combined, taking care not to overmix. This gentle handling is my secret to that enviable shiny, glossy brownie top on this almond macaron cake.
   
• Baker’s Note: As you spoon the fudge brownie batter atop the almond meringue batter, resist the temptation to use all of it. Leaving about two scoops of batter aside, you can bake these in cupcake liners for roughly 20-25 minutes alongside the tart. This way, not only do you ensure that your tart has the perfect swirl of almond meringue and brownie, but you also get to enjoy a couple of extra fudge brownies as a bonus treat. Remember, overloading the tart with brownie batter may overwhelm the delicate balance of textures and flavors you're looking for.
   
• Place a few scoops of brownie batter on top of the almond meringue batter. Using a long bottle spatula or the end of a large spoon, gently swirl the two batters together to create a marbled effect. Rotate the pan as necessary to evenly distribute the swirls. Aim for a rustic appearance, with clear streaks of both brownie and meringue visible. This method ensures every slice is distinct and appealing.
   
• Bake immediately in the center of the oven until lightly browned and puffed about 30 minutes. It is most likely done when you can smell the scent of toasted almonds in your kitchen. Remember, every oven is different.
   
• Let the cake cool in the springform or in your tart tin on a wire rack until it's cool, about one hour.
   
• Then wrap the cake layer in plastic wrap and pop it in the freezer for about 2 to 3 hours to firm it up and prevent cracks. If a freezer isn't an option, the fridge can work too, but for best results, go for the freezer. This extra step is optional, but it's a pro move for a perfect finish. 
   
• If you have used a springform pan, carefully run a knife around the edges to loosen it and carefully remove the cake from the springform. Peel off the parchment paper, and the cake is ready.
   
• If you have used a tart tin with a loose bottom, carefully lift the cake out of the pan by lifting the bottom, Peel off the parchment paper, and the cake is ready.
   
• Take the cake out of the freezer and let it sit for about 5 minutes before slicing. But hey, if you can't wait, it's just as good cold. This cake is all about that fudgy goodness, perfect for when you need a quick, delicious treat.
   
• This cake is a delight on its own, but for those looking to elevate the experience, topping it with banana milkshake ganache, as I did and shown in the step-by-step photos, makes for an irresistible pairing. The creamy ganache complements the cake's texture with a melt-in-your-mouth sensation akin to ice cream, maintaining a pleasantly chilled feel straight from the freezer. It's a combination that not only enhances the flavors but also adds a luxurious touch to each serving. For the banana milkshake ganache recipe—and other delectable ganache variations—be sure to check out the frosting category.
   
• Enjoy!

 For step-by-step pictures of how to make
 → Almond Fudge Swirl Tart
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