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4 whites - whipped
-
1 white
70 g sugar
70 g almond powder
=Mix 2., fold in 1. Spread on papered & beurré plaque ~5mm thick. Glaze 1x
250C, do not cook dry, do not let crack
-
1 white
70 g sugar
70 g almond powder
=Mix 2., fold in 1. Spread on papered & beurré plaque ~5mm thick. Glaze 1x
250C, do not cook dry, do not let crack