Ingredients
- 3 egg whites
- 225 g of almond powder
- 1/4 teaspoon lemon extract
- 170 g granulated sugar
- 1 teaspoon grated lemon zest
- 4 egg yolks
- 200 g caster sugar
- 1 tablespoon of lemon juice
- 200 g caster sugar
- A few drops of yellow food coloring
Preparation
In a salad bowl, beat the egg whites with an electric mixer until stiff. Add the granulated sugar gradually. Mix the almond powder, sugar, lemon zest, lemon extract, drops of yellow coloring and lemon juice.
Add the almond mixture to the meringue, stirring with a wooden spatula. Pour the mixture into a piping bag, make small croissants on a baking sheet covered with parchment paper. Place in the oven at medium temperature for 10 minutes.
In a salad bowl, mix the egg yolks and powdered sugar gradually using an electric mixer until smooth. Place a little cream on each piece then stick with the second.
source: la-cuisine-marocaine.com
