50 pieces - unit weight : 50g
Finishing and presentation
Ingredients :
600 g – Short paste
1000 g – Carmaretti, amarettipaste
50 g – Egg white, liquid
50 g – Moretti
400 g – Carmelade, abricot
Preparation :
1) Short paste : Pin out to 1,8 mm. Cut out with a flower cutter.
2) Mixture : Mix together Carmaretti paste with egg white, fold in the Morettis. Pipe with a plain tube nr. 10 onto the short paste.
3) Finition : Fill the flowers with the marmalade, dust with icing sugar and bake.