Short pastry blossoms with almond meringue

Name: Short pastry blossoms with almond meringue
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 125 g Butter or margarine; 125 g Sugar; 1 egg (size M); 250 g Flour; 7-10 Tbsp grated rind of 1 untreated lemon; 2 Protein (size M); 1 pinch Salt; 100 g Icing sugar; 1 TEASPOON Lemon juice; 200 g ground almonds; 150 g redcurrant jelly

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

125 g Butter or margarine
125 g Sugar
1 egg (size M)
250 g Flour
7-10 Tbsp grated rind of 1 untreated lemon
2 Protein (size M)
1 pinch Salt
100 g Icing sugar
1 TEASPOON Lemon juice
200 g ground almonds
150 g redcurrant jelly

Directions

1
Knead the fat, sugar, egg, flour and lemon zest into a smooth dough. Wrap in foil and chill for about 30 minutes. In the meantime, beat the egg white until stiff, adding salt, icing sugar and lemon juice. Fold in almonds. Pour the mixture into a piping bag with a small perforated spout and chill. Roll out dough thinly on a floured work surface and cut out flowers (4 cm Ø). Place on two baking trays lined with baking paper.
2
Spray a ring with the macaroon mixture on each flower. Put some jelly in the middle. Bake one after the other in a preheated oven (electric: 175 °C/ gas: level 2) for about 15 minutes. Take out. Heat up the remaining jelly and spread it again thinly on the jelly stains. Results in approx. 70 pieces