SANS TITRE
I N G R E D I E N T S 3 E g g W h i t e s 1 /4 t s p Ko s h e r S a l t 1 /4 t s p C r e a m o f Ta r t a r 3 C u p s W h i te g r a n u l a te d Sugar or Castor Sugar
Prepare Roasted Almonds Step 1
1 C u p H o n e y 1 /4 C u p L i g h t C o r n S y r u p
Blanch whole almonds by boiling in
2 C u p s Ro a s t e d A l m o n d s
water for 60 seconds, then transfer
1 1 / 2 C u p s D r i e d A p r i c o t , chunks
immediately to a bowl of cold water.
* c o n f e c t i o n a r y r i c e paper (optional)
to pop off skin. Place almonds now
Gently squeeze ends of almonds without skin on a parchment paper lined tray and roast at 350 F (176 C) for 8-10 minutes until lightly brown. Set aside to cool.
Step 2
Prepare a 11 x 7 inch baking pan (or 9 x 13 inch for thinner ) by spraying a thin coat of nonstick cooking spray and lining the bottom with parchment paper. (You can also use confectionary rice paper in place of the parchment paper.)
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SISTERMAG 45 | 02 / 2019
