(3378). Lemon Crowns (Couronnes Au Citron)

Prepare a very fine paste with ten ounces of almonds, three-quarters of a pound of sugar, a part of it flavored with lemon (No. 3165) and five egg-whites; lay this paste on a buttered and floured baking sheet in small crowns an inch and three-quarters in diameter, pushing them through a pocket with a small three-eighths of an inch channeled socket; leave to dry in the heater for four to five hours, and when ready to cook fill the centers with frangipane cream with vanilla (No. 44); dredge over this cream with chopped almonds and cook in a hot oven. Gum over as soon as done, leave to cool and detach from the paper.

(3389). Madrilians (Madriliens)

Line some small tartlet-shaped cake molds with sweet paste (No. 136); mask the insides with well-reduced apricot marmalade (No. 3675). Pound four ounces of almonds with four ounces of sugar, two egg-yolks and a few spoonfuls of rich cream; make a soft, fine paste, add to it two ounces of orange peel cut in very small dice, and finally two whipped egg-whites. With this fill the small molds even with the top, strew crystallized sugar over and bake very slowly in a slack oven.

(3390). Magicians (Magiciennes)

Prepare three pastes of different tints and flavors; have an almond paste with egg-yolks (No. 126), another paste made of pistachios the same as for pistachio lozenges (No. 3395), only keeping it a little firmer, and the third of almond paste as for ordinary fancy cakes (No. 124); into this incorporate a little softened cocoa. Roll these pastes separately to three-sixteenths of an inch in thickness and on the chocolate one spread a thin layer of well-reduced apricot marmalade (No. 3675); on top of this place the pistachio flat, cover it with more of the same marmalade and lastly put the almond flat on top. Slide this on a grate and leave it stand in a cool place for one hour to set, afterward cooking it in a hot oven; as soon as done and partly cold ice the cake with vanilla icing and divide it into small lozenges.

(3394). Italian Coffee Meringues - Small (Petites Meringues Italiennes Au Cafe)

Break seven egg-whites in a basin and beat them on a slow fire with a pound of icing sugar to form into a very light and firm meringue, then add to it one good tablespoonful of coffee essence, mixing it in lightly. Lay this through a pocket on a paper-covered damp board into small meringue shapes and cook in a slack oven. As soon as done fasten them together two by two.

(3395). Pistachio Lozenges (Losanges Aux Pistaches)

Have two pastes ready; one made of almonds and the other of pistachio nuts, proceeding as explained herewith: Pound one pound of almonds with eighteen ounces of sugar and four or five egg-whites, obtaining a rather stiff paste; roll this out with the rolling-pin to a quarter of an inch in thickness. Besides this pound fourteen ounces of pistachio nuts with one pound of sugar and two ounces of chopped candied orange peel, using sufficient egg-whites to make a fine paste of the same consistency as a macaroon paste. Spread the pistachio layer on top of the almond one. slip it on a paper-covered baking sheet and push into a moderate oven to cook. As soon as the cake is done remove it from the fire and leave to cool partly, then spread over a coating of royal icing (No. 101), dredging the top with shredded pistachios. Cut at once into lozenges two inches long; range the cakes, one beside the other, on a baking sheet covered with paper and lay them for a few moments in the oven to dry the icing.