INGREDIENTS

INSTRUCTIONS

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@IDS2.IDSONLINE.COM (The Meades)
Date: Thu, 12 Dec 1996 10:55:34 -0500

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