Simple syrup =
130g sugar
100g water

** In a saucepan, bring the sugar and water to boil.
When all sugar crystals have dissolved, pour into a sterile jar & let cool.

Biscuit joconde sans beurre au café
50g ground almond
50g icing sugar
40g egg yolks
30g egg whites
4g instant coffee
46g cake flour

Meringue =
100g egg whites
60g caster sugar

** Combine icing sugar and ground almonds in a bowl.
** Add in egg yolks and egg whites, whisk until thick and fluffy. Fold in flour and coffee.
** To make the meringue, whisk egg whites and caster sugar together until stiff peaks then fold into the yolk mixture.
** Spread a thin layer of mixture on a baking tray lined with baking paper with spatula.
** Bake in a preheated oven at 230C for 4-6 mins until golden