Almond Frosting

The almond paste (almonds pounded with sugar) can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature before combining with egg whites. Once assembled with egg whites, the frosting must be used immediately as it will begin to set.

Once applied and dried on the cake, store at room temperature loosely covered with parchment paper (not plastic, which traps moisture) for up to 3 days. The frosting will develop a pleasant, crisp exterior. Do not refrigerate, as humidity will cause the coating to weep and become sticky.