1 cup of wheat flour sifted (150 g)
1 tablespoon of lime zest
1 1/2 tablespoons of lemon juice
5 separated eggs
1 cup of sugar
3/4 cup of gelatin to fill (240 g)
1 package of ready-to-use fondant (800 g)
water
1 cup of wheat flour sifted (150 g)
1 tablespoon of lime zest
1 1/2 tablespoons of lemon juice
5 separated eggs
1 cup of sugar
3/4 cup of gelatin to fill (240 g)
1 package of ready-to-use fondant (800 g)
water
Beat the egg yolks, add the lime zest and lemon juice, and beat until it thickens well
Beat the whites until stiff
Add the sugar gradually, mixing carefully
Add the egg yolks
Sift the flour over the mixture in 4 times, and mix carefully
Spread onto a 23 x 35 cm baking dish lined with paper at moderate temperature (170°C) for about 35 to 40 minutes
Flip onto a cloth and let cool
Cut into squares, rosettes or lozenges, carefully
Cut each piece in half and fill with gelatin
To make cutting easier, dust the knife with wheat flour
Melt the fondant gradually in a water bath
Add a little water each time it starts to thicken
Add drops of desired colorant
Dip each piece into a fork and drizzle with 2 tablespoons of fondant
Place each petit four onto a wire rack placed on a baking dish to dry
Decorate with candies, if desired.
