Marly Sponge
Marly sponge is a meringue held together with a little flour and ground almonds. That makes it a crisp-edged, nutty base rather than a soft cake, and it is meant to sit inside other pastries as a layer. The batter is piped in spirals onto drawn circles, so every disc comes out the same size. Whipping the whites to firm peaks before folding is the step that decides the texture.
Instructions
Stir the almond meal, cake flour and the first quantity of superfine sugar together with a wire whisk until evenly combined. Set this dry mixture aside.
Whip the egg whites in a clean bowl until they hold soft peaks. Add the second quantity of sugar a little at a time while you keep beating.
Continue beating until the meringue stands in firm peaks. Fold the almond mixture into the meringue gently so you keep as much air in it as you can.
Line a sheet pan with parchment paper and draw circles on the paper at the diameter you need. Fill a pastry bag with the batter and pipe it in spirals inside each circle.
Bake at 350°F (180°C) for 12 to 15 minutes. Let the rounds cool before you use them in another pastry.
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