CookEat Recipe
Small Orange Nougats
Small butter-pastry bars layered with orange marmalade and a golden topping of egg whites and finely shredded almonds.
Method
Steps
Step 1
Heat a conventional oven to 200 C. Lightly butter a pastry pan. On a lightly floured surface, roll the half pound of cold prepared folded butter pie pastry to one fifth of an inch thick, three inches wide and twelve inches long. Put it in the pan and raise all the edges half an inch with two fingers.
Step 2
Spread all four tablespoons of thick orange marmalade evenly inside the border. Bake for about fifteen minutes as a guide, continuing as necessary until the pastry is fully baked, including its base. Remove and keep ready while making the topping. Reduce the conventional oven to 160 C.
Step 3
With clean equipment, separate four actual pasteurized shell eggs and use only their whites. Beat the whites to a stiff froth. Add the two ounces of sugar and three ounces of peeled, finely shredded almonds and gently fold together with a skimmer.
Step 4
Spread all the egg-white and almond mixture over the marmalade and smooth with a knife. Return to the oven and bake until the topping is set through and nicely golden.
Step 5
Remove and cut crosswise into twelve equal pieces. Let cool before serving.
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