Lemon Mallow Cookie

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Instructions

Cookie Base Method

Mix the butter, liquid whole eggs, pastry flour, and Tegral CL WG Cookie Base mix together for 1 minute on low speed.
Check dough and if there are lumps of butter present mix for one more minute on low speed.
Sheet the dough down to 5mm thick. Chill the dough.
Cut discs and bake at 350⁰F for 10-12 minutes.

Marshmallow Method

Soak gelatin leaves in ice cold water. Prepare 2nd invert sugar in a mixing bowl with a whisk.
Boil water, 1st invert sugar and sugar to 212⁰F and pour over the soaked gelatine into the mixing bowl.
Add pre-soaked gelatine leaves and whip all up to an aerated & pipe-able texture – use warm.
Pipe directly over the Deli Lemon Curd to completely cover it.

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Tips & Tricks: In the center of the cookie pipe the Deli Lemon Curd. Then pipe the Orange marshmallow to completely over the Deli Lemon Curd. Finally coat the cookie in tempered Belcolade Blanc.

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Lemon Mallow Cookie

Instructions

Cookie Base Method

Marshmallow Method

About this Recipe:

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