lemon crème rosettes
/The Christmas cookie tray is my personal annual baking thesis – I have high hopes, attempt too many new recipes, sacrifice sleep, and am usually not pleased with the results. Although this description does not read as fun – I very much look forward to December.
Forever in search of a lemon cookie recipe that makes the cut, these intensely lemon-y rosette sandwiches fit the bill. The lemon oil gives the delicate cookie and light filling the right punch of tart flavor that cannot be achieved with zest and juice alone. These are super easy to prepare and require a short bake. Below is the recipe, which includes additional butter to allow for easy piping.
Dough per recipe.
Dough with additional butter.
lemon crème rosettes
Cookie
14 TBSP unsalted butter, softened
90 grams granulated sugar
3 egg yolks
¼ tsp lemon oil
zest, 1 lemon
180 grams AP flour
5 grams salt
Crème
75 grams egg whites
150 grams sugar
225 grams butter, softened and cut into tablespoon pieces
½ tsp lemon oil
zest, 2 lemons
juice, 1 lemon
For the cookie: Cream the softened butter, sugar, lemon zest and lemon oil until well combined on medium speed. Add the yolks one at a time and mix until combined. Add the flour and salt, and mix until just combined. where the mixture resembles soft pipe-able dough.
Place soft dough into a pastry bag fitted with a star tip. Pipe tight small rosettes onto a sheet pan lined with parchment paper. (The diameter of each rosette should be a little over 1-inch. A circle template will assist with consistency.)
Bake at 350 degrees for 10-12 minutes until lightly golden. Allow to cool completely before filling.
For the crème: Place the egg whites and sugar in the metal bowl of an electric mixer. Place the bowl over a double boiler. Constantly whisk the egg whites and sugar over medium-low heat until the mixture is hot to the touch and you cannot feel sugar granules.
Remove bowl from heat and immediately place in electric mixer. Whip until the meringue forms and the bowl feels cool, (I started with a lower speed and gradually increased to maximum after two minutes).
Add the softened butter, one tablespoon at a time, allowing each piece to incorporate. Then, add the lemon oil, zest and juice all at once. It might appear as the buttercream is separating. Continue whipping until it comes together.
Borrowed from cannelle et vanille
