No. 3403
Strawberry Tartlets
Tartelettes de Fraises
Line some oval-shaped small cake molds with a thin coating of almond paste (No. 124). Crush eight ounces of pounded almonds with eight ounces of sugar, two ounces of strawberry marmalade (No. 3678), a little maraschino and two egg-whites; make this into a smooth but not too fine paste, color it slightly with carmine and incorporate five well-beaten egg-whites into which has been mixed an ounce of sugar, continuing to beat all the time. Fill the molds to the tops with this, bestrew the surfaces with powdered sugar and cook in a slow oven; unmold when done, cool off and ice over with fondant (No. 58) flavored with strawberry.