Midinettes au citron

Midinettes au citron

By
From
A la Mere de Famille
Makes
20 midinettes
Prep
35 mins
Cooking time
10 mins
Photographer
Jean Cazals

Biscuits and filling

Ingredients

Quantity Ingredient
3 eggs, separated
100g sugar
60g plain flour
icing sugar, for dusting
200g lemon jelly

Equipment

Quantity Ingredient
electric mixer
piping bag fitted with a plain 10 mm nozzle
4 cm round pastry cutter

Method

  1. Making the biscuits

    Whip the egg whites in the clean dry bowl of an electric mixer, then gradually add the sugar, beating to combine. Using a spatula, carefully incorporate the egg yolks, then sift in the flour and continue to combine with care.
  2. Baking

    Preheat the oven to 170°C. Using a piping bag fitted with a 10 mm nozzle, pipe the biscuits onto a baking tray lined with baking paper and dust with icing sugar. Bake for 6–8 minutes, or until the biscuits are a lovely golden colour. Allow to cool, then use a 4 cm pastry cutter to make each biscuit a neat circle.

Icing

Ingredients

Quantity Ingredient
50g water
100g sugar
20g lemon juice
150g icing sugar
yellow food colouring

Method

  1. Icing and filling

    Heat the water and sugar in a saucepan over medium heat until the sugar dissolves. Add the lemon juice and set aside to cool. Add the icing sugar and food colouring to the syrup. Stick the biscuits together using the lemon jelly. Place the biscuits on a rack and coat them with the icing. Place the rack in a 160ºC oven for 1 minute to dry. Allow to cool before serving. Store in an airtight container for up to 3 days.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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