SAN ESTANISLAOS
Serves 36
Directions
- 1Cook 400g of manjar, 50g of butter, and a teaspoon of vanilla extract over medium-low heat until it boils.
- 2Once bubbles appear, add 300g of crushed almonds and 5 egg yolks (it is recommended to remove from heat and let cool for a few minutes to prevent the yolk from coagulating).
- 3Cook for one more minute until the mixture detaches from the bottom of the pot.
- 4Pour the mixture onto a mold lined with well-oiled aluminum foil and let it cool.
- 5While cooling, prepare a royal icing with some leftover egg whites, icing sugar, and lemon juice until a fluid but thick texture is obtained.
- 6Sprinkle with mostacillas (sprinkles) on top.
- 7Let it rest for a couple of hours until the icing forms a crust before cutting into 36 squares.
Ingredients
- 400 g manjar (the one you want)
- 50 g butter
- 1 teaspoon vanilla extract
- 300 g almond, crushed
- 5 egg yolks
- egg whites (sobrantes)
- icing sugar
- lemon juice
- sprinkles
Equipment
potprocessormoldaluminum foil
Tips
- Remove from heat and let cool for a few minutes before adding egg yolks to prevent coagulation.
- Lemon juice helps the glaze stay white and adds a acidic taste to cut through the sweetness.
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