1 cup of all-purpose flour, sifted (150 g)
1 tablespoon grated lemon zest
2 1/2 tablespoons freshly squeezed lemon juice
5 large egg yolks, separated
1 cup of sugar
3/4 cup of jelly for filling (240 g)
800 grams of ready-made fondant, water
1 cup of all-purpose flour, sifted (150 g)
1 tablespoon grated lemon zest
2 1/2 tablespoons freshly squeezed lemon juice
5 large egg yolks, separated
1 cup of sugar
3/4 cup of jelly for filling (240 g)
800 grams of ready-made fondant, water
Beat the egg yolks until they thicken well, then add the lemon zest and juice
Beat until smooth
Beat the egg whites until stiff peaks form
Add the sugar to the egg yolks, a little at a time, beating carefully
Add the beaten egg yolks to the mixture and mix carefully
Sift the flour over the mixture in 4 times and mix well
Spread in a 23x35 cm baking dish lined with paper at moderate temperature (170°C) for about 35-40 minutes
Invert onto a clean cloth and let cool
Cut into squares, rosettes or diamonds
Cut each piece in half and fill with jelly
To make cutting easier, dust the knife with flour
Melt the fondant slowly over low heat in a water bath
Add a little water every time it starts to thicken
Add a few drops of desired food coloring
Dip each piece on a fork and coat with 2 tablespoons of melted fondant
Place each mini patisserie in a wire rack set over an baking dish to dry
Decorate with confectionery, if desired
Serve at 45°C
