

Ingredients
- Lemon ganache (See recipe here)
- 288g Ground almonds, sifted
- 488g Icing sugar, sifted
- 245g Egg whites, aged (left in fridge for a day)
- 90g Caster sugar
- 23g Egg white powder, sifted with sugar
- Gel colouring, as required
Method
- Preheat oven to 165 deg C.
- Sift ground almonds and icing sugar.
- Whisk aged egg whites till stiff peaks.
- Add caster sugar to meringue after the egg whites reach soft peaks.
- Sift caster sugar with egg white powder.
- Add to meringue.
- Add gel colouring drop by drop to the mixture to get the colour you want.
- Fold almond-sugar meringue in stages.
- After all the meringue is folded in, continue folding until batter is shiny and flowing in consistency.
- When a dollop of batter is dropped back to the main batter, it should blend in gradually and end with a little peak after about a minute.
- Pipe 4cm rounds on baking tray.
- Tap the baking tray on the table until the rounds are flatted out evenly.
- Bake for approx 14 mins.