|Preparation||Start to finish|
|11 min.||11 min.|
|1||Put 150 g ground almonds in a bowl, then sieve on top 150 g icing sugar. We use the sieve to remove any lumps.||5 min.|
|2||Mix the two thoroughly, this mix is call "tant-pour-tant" (like-for-like) by French pastrycooks.||1 min.|
|3||Put this mixture into the food processor.||1 min.|
|4||If you like it, add 7 drops food colouring (children love that).||1 min.|
|5||Beat 1 egg white lightly with a fork to make adding a little at a time easier.
Start the food processor, and after 10 seconds add a little egg white.
|6||Continue to add egg white until the mix starts to come together.||2 min.|
|7||Don't mix too long, stop as soon as the mixture starts to gather into a ball.|
|8||Finish shaping into a ball with your hand. Wrap it in plastic film, and put in the fridge until use.|
For 300 g : 3.58 €
|Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Stuffed prunes, Armagnac marzipan, Cigarettes Russes (Piroulines), Sweet pastry, Half-cooked chocolate cake with raspberry coulis, ... [All]|
|Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Apple Strudel, Apple and almond gratin, Caribbean upside-down cake, Apricot blancmange, Almond cream or frangipane, ... [All]|
|Egg white: You can get more informations, or check-out other recipes which use it, for example: Ice-cream Vacherin, Meringues, Verrine of avocado mousse and crab, Clafoutis "Marie-Antoinette", Oat financiers for Louise, ... [All]|
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