Marchpane of Cherries

Massepain de Cerises

Method

Take the stones from half a pound of ripe cherries, pound the fruit, and then add one pound of castor sugar and one and a quarter pounds of finely chopped sweet almonds; put in a pan all together and stir over the fire till quite dry; put it out to cool, and then mix it with the whites of four small eggs and a quarter of a pound of castor sugar, a very little cherry red to brighten the colour, and one teaspoonful of Kirsch syrup; then, when well mixed together, have some foolscap paper oiled or greased with clarified butter, and place the mixture on it in any shapes you please; dust over with icing sugar, and dry in a moderate oven till quite crisp. These will keep well in a dry place in a box.

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