Anise lemon clouds

For 30 pieces
  • 240 g flour
  • 150 g softened butter
  • 100 g + 3 tbsp icing sugar
  • 1 egg (size M)
  • Salt
  • 1 protein
  • 1 TL lemon juice
  • 100 g finest sugar
  • 100 g ground almonds
  • 1/2 TL Anise powder
  • 150 g lemon jelly
  • cling film
  • baking paper
120 minutes
easy
1.
Separate the egg for the batter. Knead the flour, butter, 100 g powdered sugar, egg yolk and a pinch of salt. Shape the dough into a dumpling, wrap in foil and refrigerate for about 1 hour. Halve the dough and roll it out between two layers of parchment paper, approx. 3 mm thick. Cut out cookies with a flower cutter (7 cm Ø). Halve the flowers and place on 3 baking sheets lined with baking paper. Egg white, a pinch of salt and lemon juice very stiffBeat, finally let the sugar trickle in. Fold in the almonds and aniseed. Pour the mixture into a piping bag with a small perforated nozzle and spray onto half of the cloud cookies. Bake the trays one after the other in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 15 minutes. Let cool on a wire rack. Briefly heat the lemon jelly while stirring, spread it on the unsprayed cookies, cover with the others, press lightly. Let the jelly set. Sprinkle the cookies with 3 tablespoons of powdered sugar
2.
Wait approx. 1 1/2 hours
1 piece approx.:
  • 130 kcal
  • 540 kJ
  • 2 g protein
  • 6 g fat
  • 17 g carbohydrates

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