Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Part finely ground sugar |
| 1 \N | Part finely ground almonds |
| 250 grams | Almonds |
| 400 grams | Powder sugar |
| 1 \N | Egg |
OR VERSION 2
Mix sugar with a little water and bring to the boil, to sugarsyrup stage of ca 110 degrees. Add almonds, and a whipped egg white (2 eggwhites per kg of marsepein). When you can no longer beat the mass, knead with powdered sugar OR VERSION 2: Peel almonds. Put almonds in some water with lemonjuice (to prevent discolouring). Dry almonds, and grind finely. Knead to a stiff ball together with the other ingredients. If desired, add foodcolouring. Leave for a day. Sculpt into shapes.
**IN THE MORNINGS YOU'D FIND SUCH FIGURES IN YOUR SHOE** Posted to MC-Recipe Digest V1 #339 From: kmeade@... (The Meades)
Date: Thu, 12 Dec 1996 10:55:34 -0500