- 1lb (450g) ground almonds
- 8oz (225g) icing sugar
- 8oz (225g) caster sugar
- ½ tsp almond essence
- 1 tsp lemon juice
1 tsp sherry½ tsp whiskey
- 4 egg yolks
- Aldi: 54% ground almonds; sugar, water, invert sugar syrup; humectant: invertase.
- Tesco: Sugar, Almonds (24%), Glucose Syrup, Water, Invert Sugar Syrup.
- Shamrock: Sugar, Almonds (25%), Invert Sugar Syrup, Stabiliser: Sorbitol, Glucose Syrup, Invertase, Colour: Lutein, Natural Flavouring (almonds)
- Dr Oetker: Sugar, ALMONDS (26%), Water, Invert Sugar Syrup, Glucose Syrup, Humectant (Sorbitols), Ethanol.
The humectant which appears in several ingredient lists is a wetting agent. Invertase, the enzyme, as explained last week, works by converting some of the sugar into invert sugar syrup which is intrinsically more wet than a sucrose solution.
Sorbitol E420 by contrast seems to work because it is hygoscopic - it has an affinity for water and so stops the wet stuff evaporating. It keeps things squidgy. Things being a long list including toothpaste, face-cream, marzipan, cakes, cigarettes, peanut-butter. You and your microbiome can digest the stuff but only slowly; which give it a desirably high glycemic index. Porridge oats will do for that too, and much cheaper.