Pralin à la Glace Royale for Cakes and Various Entremets
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- 2 egg whites
- 3 strong spoonfuls sugar glaze
- chopped almonds
Instructions
- Work the egg whites with the sugar glaze in a small terrine until the mixture makes the ribbon.
- Mix in chopped almonds, more or fewer according to how thick the Pralin should be for the use intended.