6 tablespoons of crystallized fruits, chopped
3 tablespoons of black raisins, without pit
1 cup of almonds
1 cup of amarettos
1/4 cup of water
3 egg whites
1 pinch of baking powder
1 cup of fresh whipped cream
6 tablespoons of crystallized fruits, chopped
3 tablespoons of black raisins, without pit
1 cup of almonds
1 cup of amarettos
1/4 cup of water
3 egg whites
1 pinch of baking powder
1 cup of fresh whipped cream
Soak the fruits and raisins in warm water for 30 minutes
Drain and dry them. Reserve
Make the praline (caramel): grease a medium-sized baking dish with butter and reserve
Heat 2/3 cup of almonds in a pan over low heat, stirring until melted
Increase the heat and let it simmer until golden brown, without stirring to prevent burning
Add the almond extract, mix quickly, and pour onto the baking dish
Let it cool completely
Break into small pieces and then process until you get a granulated farofa
Lining an English muffin tin with 11 x 24 cm with two layers of parchment paper. Reserve
In a pan, combine 1/3 cup of almonds with water and bring to a boil over low heat, stirring until dissolved
Increase the heat and let it simmer until the point of soft-ball stage (test the point by placing a little of the hot mixture between your fingers; it should form a ball that doesn't retain its shape)
Let it cool slightly
While this is happening, beat the egg whites with baking powder to form soft peaks
Add the warm syrup in a thin stream, beating continuously until cooled and forming stiff peaks
Mix the praline made with almonds with the beaten egg mixture, the crystallized fruits, and raisins
Mix delicately
Beat the whipped cream to form soft peaks and add to the meringue
Place in a prepared muffin tin and cover with plastic wrap
Refrigerate for 1 day to the next day
When serving, remove from mold, cut into slices, and serve
Serves 10-12
463 calories per serving