A mouth full of sweets
RASPBERRY TOPS
- 2 tbs honey
- 4tsp dried raspberries
- 1 tbs chopped almonds
- 3/4 cup puffed rice
You can use small confetti cups, or you can just place them on a tray.
Heat up the honey, and add the raspberries. Let it all cool a little bit before you add the almonds and enough puffed rice for the right thickness. Use a spoon and make small tops in the cups or on the tray.
PINE NUT MARZIPAN
- 150g pine nuts
- 150g icing sugar
- Egg white from one egg
- 100g dark chocolate (70% cacao)
Blend the pine nuts in a food processor until you get a thick paste. Add icing sugar and blend even more. Add egg white and blend until it starts to divide. Leave in the fridge for about an hour before you shape it into small balls. Dip them in melted chocolate and decorate with a pine nut
MACAROONS
- 240g icing sugar
- 140g almonds without skin
- egg white from three eggs, whipped until hard
- colour essence and cacao
Blend the almonds in a food processor until fine. Blend icing sugar with the almond flour. Shift in the whipped egg. Add colour essence or cacao for wanted colours. Use a spoon and make small or big macaroons on a tray with baking paper. Let it sit in room temperature for about 15 min. Bake for about 10 min(small ones) or 18 min (big ones) on 140Celsius. Let the oven door have an opening while you bake them. You can use a wood tool in between the door. Let them cool on a wire rack. Use cream cheese and glue two and two together.