Put the sugar and the marzipan with the salt and the lemon in a suitable bowl and knead it with one hand. Add the egg whites little by little until you get a lump-free mixture, put it in a saucepan (copper kaserole would be best) and roast it while stirring continuously (i.e. heat it with a wooden spatula to about 40 to 40 °C). Then sprinkle the sliced almond kernels on the table and evenly distribute the macaroon mixture (that is why the above recipe is used) in heaps weighing about 40 g (makes about 15 pieces). By the way, the easiest way to spread the mixture evenly is to use an ice cream scoop dipped in water. Now roll the heaps in the sliced almond kernels to 15 cm long strands and place them on the parchment paper in the shape of a sheet, and then bake at approx. 170 °C. If you like the shine, make an ice cream spread (mix one egg, one egg yolk, a pinch of salt, a pinch of sugar) and spread it on the almond croissants as soon as they come out of the oven. If you like: after cooling down, dip them in tempered cooking chocolate and the original confectioner’s almond crescents are ready. For further expert advice or success stories
Tip: Use better chocolate – the more delicious the result!
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