4353 Royal Icing Pralin

For Gâteaux and Various Sweets

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Whisk 2 egg whites and 3 heaped tbs icing sugar in a basin until it reaches the ribbon stage.

Mix in the required amounts of finely chopped almonds according to whether a stiff or soft paste is required and so indicated by its ultimate use.