• 2 egg whites
• 4 oz. ground almonds
• 2 oz.

Whisk egg whites very stiffly and fold in mixed almonds and sugar very lightly, with the almond essence. Place the mixture in a forcing bag fitted with a large rose vegetable pipe and force it on to rice paper in rosettes or oblongs. Decorate with small pieces of cherry and angelica and bake in a moderate to warm oven (350°–335° F., Gas 4–3) till golden brown.