You must try out this delicacy of the French cuisine.
For the batter:
500 g almond flour
100 g powdered sugar
1 egg white
Dash of salt
2 teaspoons lemon juice
1 teaspoon yellow food color
For the cream:
1 package no-cooking vanilla cream powder
100 ml milk
50 ml lemon juice
3 tablespoons powdered sugar
Whisk the egg whites with the salt added until firm; gradually, add the sugar and then tle lemon juice and the food color.
Blend in the almond flour and mix until you obtain a homogenous mixture.
Shape small scallops out of the batter and place them on a baking tray lined with baking sheet. Bake them for about 12 minutes at 150°C in a ventillated convection oven.
Allow the cookies to cool.
In the meantime, prepare the lemon cream by mixing the vanilla pudding with the sigar, milk and lemon juice.
Stick the cookies together, two by two, with the vanilla cream.