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8 whites
9 oz sugar
1.75 oz glucose
-
7 oz flour
7 oz almond flour
-
9 oz butter - noisette,very hot
p. vanilla
=Break whites, do not monte. Add sugar and glucose, froth well with whip, then flour and almonds sifted together, add all at once. Then butter, very hot, continuously whipping. Pour in well buttered pan. Can be up to 2 cm thick. Put in 425F oven, turn to 350F.
9 oz sugar
1.75 oz glucose
-
7 oz flour
7 oz almond flour
-
9 oz butter - noisette,very hot
p. vanilla
=Break whites, do not monte. Add sugar and glucose, froth well with whip, then flour and almonds sifted together, add all at once. Then butter, very hot, continuously whipping. Pour in well buttered pan. Can be up to 2 cm thick. Put in 425F oven, turn to 350F.
