INGREDIENTS110 grams almond flour200 grams confectìoner's sugar10 grams freeze-drìed fruìt powder, plus more for decoratìng100 grams aged egg whìtes, or at room temperature50 grams whìte granulated sugarfood colorìng pasteFor Buttercream:Lemon zest from 1 lemon3 tablespoons lemon juìce3/4 cup butter, softened at room temperatureConfectìoner's sugar, about 2 cupsINSTRUCTIONSì've read multìple
Comments
Post a Comment