1 kg of almond confectioner's paste (approximately)
1 tablespoon of corn syrup
6 egg whites
1 tablespoon of vanilla or almond extract
1 kg of almond confectioner's paste (approximately)
1 tablespoon of corn syrup
6 egg whites
1 tablespoon of vanilla or almond extract
Sift the almond paste, corn syrup through a fine-mesh sieve
Combine the egg whites and beat with an electric mixer
Add the vanilla or almond extract
Beat until the glaze holds its shape well when cut
If necessary, add more almond paste
To store, cover the glaze with a damp cloth and refrigerate
If needed, make two recipes at once.
