Lemon Joconde Crumbs

Name: Lemon Joconde Crumbs
Yield: Yield: 859 g/1 lb 13.92 oz
Cuisine: United States
Ingredients: Natural yellow food coloring (see Note) 1 g .04 oz .12%; Superfine or bakers’ sugar 30 g 1.06 oz 3.49%; Egg whites 140 g 4.94 oz 16.3%; Butter, melted but cool 30 g 1.06 oz 3.49%; Eggs, at room temperature 210 g 7.41 oz 24.45%; Almond flour 170 g 6 oz 19.79%; All-purpose flour 105 g 3.7 oz 12.22%; Confectioners’ sugar 170 g 6 oz 19.79%; Lemon zest 3 g .11 oz .35%

Preparation info

Yield:
859 g

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Confectioners’ sugar 170 g 6 oz 19.79%
Almond flour

Americas
United States
Dessert
Vegetarian

Method

Preheat a convection oven to 135°C/275°F; if possible, turn the fan speed down to low.
Lightly grease the interior border of a half sheet pan with nonstick oil spray. Line the sheet pan with a nonstick rubber mat.
Sift the confectioners’ suga