Mix the marzipan with the powdered sugar, butter and a little egg white until smooth, then add enough egg white to obtain a smooth quantity that can be piped, which holds the contours when piped and does not flow apart. Pipe various shapes onto the paper with a serrated nozzle (e.g., rings, spikes, rosettes, stars, etc.), cover with candied fruit, dry for about 2 to 3 hours and then flame at a high top heat (250 °C), whereby only the contours may take on color. Immediately brush with boiling hot apricot jam diluted a tiny bit with water. After a short time of overdrying, remove from the paper.
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