Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Meringue | not in our table | 0 |
| Cognac | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Meringue:
- 125ml. egg white,
- 250 g sugar
- 20 g cornstarch,
- juice of ½ lemon
- Filling:
- 400g butter,
- 350g powdered sugar
- 3 egg yolks
- 150 g chopped almonds to powder
- 50ml, Cognac or Kirsch
- Vanilla essence
Directions
Beat egg whites until form soft peaks and then incorporate the sugar.
Then add the other ingredients.
Pipe the meringue onto a sheet lined with waxed paper, in circles or rectangles of your choice.
Cook for three hours over very low heat, until they are hard and dry.
Avoid getting too dark a colour.
Place in a bowl the butter and powdered sugar, and neat until white.
Incorporate the egg yolks, almonds, vanilla and cognac, continue beating for 5 minutes.
Place in fridge to set.
On a tray place a spoonful of filling on the first disc or rectangle of meringue
Place another layer of meringue on top.
Continue like this until complete.
It is optional to cover the entire Russian imperial with cream, or just the surface.
You can decorate with some fruit in season.