| This recipe is liked by 0 person(s). |
Japonaise Yield: 100 Servings
Nb persons: 600
Yield:
Preparation time:
Total time:
Source:
| 1000gr | egg whites |
| 1000gr | sugar |
| 500gr | 10x |
| 400gr | Nuts, (candied) Pist. |
| 100 gr | Pastry Flour |
Make a merigue with whites and sugar. Fold in 10x and flour. Fold in chopped nuts. Pipe out into small rounds and dry out in very low oven. 180-200 degrees.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.