|Preparation||Start to finish|
|9 min.||9 min.|
|1||Weigh out 100 g ground almonds and 100 g icing sugar. Pastry cooks call this proportion "equal parts".||3 min.|
|2||Put this mixture into a food-mixer bowl and add 1 tablespoon Brandy (Cognac or Armagnac).||2 min.|
|3||Start mixing and add the egg white a little at a time until the dough clumps into a ball (this only takes a few seconds).
Stop the mixer immediately so as not to overheat the marzipan.
|4||Flatten the Armagnac marzipan into a "cake" and wrap with plastic film. Keep in the fridge until needsd.||3 min.|
For 200 g : 2.64 €
|Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Strawberry and rhubarb crumble, Marzipan (almond paste), Beurre d'escargot, Pear, grapefruit and pistachio tart, Caribbean upside-down cake, ... [All]|
|Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Marzipan (almond paste), Mini lemon millefeuilles, Cigarettes Russes (Piroulines), Royal icing, Santiago Cake, ... [All]|
|Egg white: You can get more informations, or check-out other recipes which use it, for example: Succès praliné (praline meringue), Two-coloured chocolate-orange tart, Oat financiers for Louise, How to add beaten eggs whites to a mixture, Italian Meringue, ... [All]|
|Brandy (Cognac or Armagnac): You can check-out other recipes which use it, like for example: Paté en croute (terrine in a pie crust), Terrine of foie gras, Home-made terrine of foie gras, Pâté de campagne, Chilli langoustines, ... [All]|
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