Sunday, September 16, 2007

Lemon Creams

Lemon Creams (Level 2)

2 cups ground blanched almonds
1 ¾ cups confectioner's sugar substitute (I use Whey Low)
2 large egg whites

Lemon butter cream:
2 egg whites
1 tablespoon sugar substitute (I use Whey Low)
¾ cup sugar substitute (I use Whey Low)
1/3 cup water
2 sticks + 1 tablespoon butter at room temp
finely grated rind of 1½ lemon
1½ tablespoon freshly squeezed lemon juice

For glazing:
9 oz sugar free white chocolate chopped

Preheat oven to 400. Line baking sheets with parchment paper.

Mix ground almonds with confectioners sugar substitute. Beat the egg whites and stir them into the almond mixture.

Drop approx 35 rounds, rather small, onto prepared baking sheets. Bake on the middle rack for about 11 minutes. They should still be soft but start to take color.

Make the lemon butter cream: Beat the egg whites. Add 1 tablespoon sugar substitute and
continue beating to a firm fluff. Boil ¾ cup sugar substitute and 1/3 cup water to the
temperature of approx 240. Pour the sugar mixture over the egg white fluff. Beat at low speed until it cools.

Stir the butter until it is soft and drop into the meringue, gently stirring it in until incorporated. Add lemon rind and juice.

Pipe the cream onto the cooled almond rounds. Put in freezer or fridge. They should be REALLY cold when you dip them into the white chocolate glaze.

Melt the chocolate in the microwave. Dip the cream part in the chocolate.

These are excellent for freezing when they're completely done.

A smile is a curve that sets everything straight.