Tamelettjes
Origin: Cape Town, South Africa
Source: Hildagonda J. Duckitt, 1891
Ingredients
- 2 basins Sugar
- 1 basin Water
- 1 Egg
- Almonds
- Lemon-peel, grated
Instructions
- Boil the sugar and water together into a syrup.
- Clarify the syrup with an egg.
- Boil briskly until it becomes all frothy.
- Mix the syrup with some almonds and grated lemon-peel or naartje (Tangerine orange) peel.
- Fill little square paper shapes or ramaquin cases with this mixture.
- Let it cool before serving.