You must try out this delicacy of the French cuisine.
Ingredients
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
Preparation
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Whisk the egg whites with the salt added until firm; gradually, add the sugar and then tle lemon juice and the food color.
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Blend in the almond flour and mix until you obtain a homogenous mixture.
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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.
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Allow the cookies to cool.
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In the meantime, prepare the lemon cream by mixing the vanilla pudding with the sigar, milk and lemon juice.
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Stick the cookies together, two by two, with the vanilla cream.