Note: I did not find a recipe so you'll have to experiment with amount of whites. The relationship of 4 oz sugar and 1 pt water, however, is good.
- 4 oz granualated sugar
- 1 pt water
- egg whites
- dried/candied fruits
1. Cut nuts and fruit to correct sizes as you desire.
2. Dissolve sugar in water in a heavy pot; cook the sugar to 265-270 degrees this is called soft crack stage (cooking sugar is not easy; until the sugar boils, you should wash the sides of the pots with water to keep the sugar from crystallizing; careful, sugar burns are the worst.
3. As the sugar boils, whip the whites (room temp) until foamy, add a little sugar and continue whipping to stiff peaks.
4. Whip the soft crack sugar into the whipped whites; fold in nuts and candies.
5. Spread in pan and cool
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Source: lavarenne pratique + personal notes"
Submitted By: Bob Digirolamo