Almond Souffle Kisses
From Perfection in baking, 1895
They will raise over an inch high and come up straight, if oven is cool enough. Then frost with thin water icing or royal icing, and sprinkle with colored sugars, or paint them.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 45. The excerpt below is the record exactly as published.
Almond Souffle Kisses. (Auflauf). Pound very fine two ounces blanched almonds with the white of one egg and sufficient XXXX confectioner's sugar. Then add the whites of three more eggs
Cook this with the app: pantry check, scaling, and the assistant.