For cookies:
110 grams almond flour (sifted through fine mesh)
200 grams confectioner's sugar (sifted through fine mesh)
10 grams freeze-dried fruit powder, plus extra for decorating (sifted through fine mesh)
10 grams freeze-dried fruit powder, plus extra for decorating (sifted through fine mesh)
100 grams egg whites at room temperature
50 grams white granulated sugar
For filling:
Lemon zest from 1 lemon
3 tablespoons Lemon juice
¾ cup butter, softened to room temperature
3-4 cups confectioner's sugar
For cookies:
0. line 2 baking sheets with parchment paper and preheat oven to 300F.
1. Pre-measure all my ingredients using a digital kitchen scale, sift if necessary.
2. Mix together flour, confectioners sugar and fruit powder in small bowl
3. Place egg whites into separate mixer bowl and add sugar. Turn mixer on high and whisk until stiff peaks form. (turn the bowl over, egg whites should not move)!
3. Gradually fold in the flour into the egg whites. Mixture needs to have a specific consistency. Not too thick or too thin, should fall off of your spatula in a ribbon.
4. Transfer batter into a pastry bag tipped with a round tip.
5. Pipe onto your parchment paper- use preprinted guide
6. Carefully drop pan 6 times on a flat surface covered with a towel to release any air bubbles.
7. Let pan stand for 1 HOUR (very important, do not skip this step!) to form a thin film over the top.
8. Sprinkle with remaining fruit powder
9. Bake for 10 mins- turning halfway
10. Allow cookies to cool completely in pan
11. Transfer to cooling rack afterwards (alternating face up-face down)
For filling:
1. Fluff butter in stand mixer.
2. Add lemon zest, lemon juice, and confectioner's sugar until buttercream is the right consistency.
Assembly:
1. Pipe onto one cookie, top with another.
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