Recipe from What's For Lunch, Honey?
Ingredients
35g almonds - skinned and finely grounded
1 1/2 organic limes
2 eggs
Pinch of salt
170g fine sugar
50g butter
25g confectioner's sugar
Method
Pre-heat oven to 120 degrees C. Line a baking tray with some baking paper.
Wash the limes with hot water and finely grate the peel. Squeeze the juice out of the 1/2 lime.
Beat
the egg whites with the salt untile stiff, then slowly add the sugar.
Beat until glossy peaks have formed. Carefully fold in the almond
powder and the zest of 1 lime.
Fill the mixture into piping bags with a plain tip and pipe out small circular dots on the baking tray.
Bake in the oven for 60 mins, making sure they do not brown. Bake the baisers until crispy. Allow to cool.
In
the meantime whisk together the confectioner's sugar with the butter
until a thick, smooth and creamy mixture is formed. Add in the
remaining lime zest and 2-3 tablespoons of lime juice.
Assemble
the cookies by spreading the lime buttercream on the bottom of a baiser
and then close with a second. Gently press together.