- 110 grams butter, room temperature (1/2 cup)
- 90 grams sugar (1/2 cup)
- 3 egg yolks
- 1/4 tsp lemon oil
- Zest of 1 lemon
- 180 grams flour (1-1/2 cups)
- 2 grams salt (pinch)
- 75 grams egg whites (1/3 cup)
- 150 grams sugar (3/4 cup)
- 230 grams butter, room temperature (1 cup)
- Zest of 2 lemons
- 1/2 tsp lemon oil
- Juice of 1 lemon
1 Cream the butter, sugar, lemon zest and lemon oil together until well combined. Add the yolks and mix until combined. Add the flour and salt and mix.
2 Place the soft dough into a pastry bag fitted with a star tip. Pipe rosettes onto a sheetpan lined with parchment paper.
3 Bake at 350F for about 12 minutes or until lightly golden.
4 Let them cool completely and fill with the lemon buttercream.
1 Place the egg whites and sugar in the bowl of an electric mixer. Place the bowl over a double boiler. Whisk the egg whites and sugar until the sugar starts to melt and the egg whites appear very white and light, almost like a light marshmallow. It should be very hot to the touch.
2 Remove the bowl from the heat and place in electric mixer. Whip until meringue forms and the bowl feels cool.
3 Add the softened butter one tablespoon at a time. Add the juice, oil and zest. It might appear as the buttercream is separating. Continue whipping until it comes together.
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