16 x 2inch foil tart tins (the little ones you get in a box of mince pies)
Method:
Sift flour into a large mixing bowl and make a 'well' in the centre. Cut butter or margerine into cubes and place in the 'well' with the 2oz sugar and the egg yolks. With the fingers of one hand squeeze the sugar, yolks and butter together drawing in the flour and kneading until it becomes a smooth dough, wrap in cling film and chill for 1/2 - 1 hour. Set oven to moderate, Gas 5, 375F, 190C. Roll out pastry, cut into rounds with pastry cutter and line tins. add a teaspoon of jam to each,
Whisk egg whites until stiff then add sugar and whisk again until stiff. FOLD IN the ground almonds, ground rice and essence. DONT MIX, FOLD divide mixture between lined tins making sure to cover the jam. sprinkle with flaked almonds if used bake for 25-30 minutes until pastry is cooked and meringue is firm
These were always a great hit with anyone who tried them, they melt in your mouth!!
Rumicrazieluv Member # 12053
posted
ayisha, plz can you tell me what caster sugar is? Thank you.
Ayisha Member # 4713
posted
quote:Originally posted by Rumicrazieluv: ayisha, plz can you tell me what caster sugar is? Thank you.
It's fine sugar, but not icing sugar, does that help?
posted ![[Smile]](smile.gif)