Recipes with Icing sugar

Marzipan cake

Bottoms: Share the eggs and beat the egg whites very stiff. Add the egg yolks and sugar under the constant whipping. Mix the two kinds of flour and baking powder and mix it gently with egg mixture. Got dough in a well-oiled, raspet or floured springform and ba

Cacaomarengs-Chocolate meringues

The egg whites whipped stiff approximately midway add 50 g sugar to stabilise the rest whipped in the stiff whites. Cocoa and icing sugar sifted together and turned over in marengsen. The mass is injected in bars with a circular tulle. 5-6 there will be 80

Pistachio pieces with light chocolate

They slipped, chopped almonds roasted 2-3 min. 200 ° in a hot oven, and kneaded in pistachio konfekten together with icing sugar. Roll it into a sausage and slice it into 20 pieces. Melt the coating and coating the pieces using 2 forks. Style konfekten on a pi

Raisin buttons with Rome

Grate almond splitterne on a frying pan. Knead Rome in marcipanen. Roll it into a sausage, cut into thin slices. Put raisins in the middle of marzipan pieces and press them firmly. Melt the chocolate and dip one end of the Raisin in chocolate buttons. Decorate

Mints-Mint pastilles

Boil powdered sugar with the water and ättikspriten in a saucepan to lagen consists trådprøven. It takes approximately 10 minutes. (Trådprøve: take a little syrup between two spoons. Drag skeerne from each other. Sheeting shall threads.) Pour the sugar in a

Schweizarpastiller

Egg white whipped quite easily with a fork. Add the essence and powdered sugar to the dough is cohesive and smooth. Rolled into small balls, put on wax paper. The balls are printed slightly flat and made for drying. The chocolate is melted and met in a Cornet

Peppermyntepastiller

Beat the egg white lightly and knead it with icing sugar. Mix Peppermint essence i. Tril balls press them flat and press a chocolate button in.

Almond chocolate candies

Sprinkle a clean table top with powdered sugar. Scroll marcipanen in addition to a 1, 25 cm thick square. Cut into 24 small squares. Melt chocolate over hot water bath. Use a fork to dip the squares in it. Drips of on wax paper and decorating with an almond.