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Macaroon cake (gateau sec aux noisettes)
100 g Flaky pastry (3 1/2 oz)
30 g Raspberries (1 oz) 110 g Sugar (3 3/4 oz) 75 g Ground hazelnuts (2 1/2 oz) 2 x Egg whites Grated rind of 1 lemon Caster sugar Icing sugar Slivered almonds Puree the raspberries in a liquidiser with 35 g ( 1 1/4 oz) of the sugar, then pass the mixture ... related searches : Macaroon
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