Lemon Powder Puffs
From brianna 15 years ago
- 6 minutes to make
- Serves 8
Soft,delicate little sponge cakes filled with tangy lemon & sweet cream. Wonderful with a cup of tea
Ingredients
- 2 eggs shopping list
- 1/2 cup caster sugar ( ex-fine berry sugar) shopping list
- 1/2 cup self-raising flour shopping list
- 1 tblspn corn starch shopping list
- 1 tblspn hot water shopping list
- Fillings:- shopping list
- lemon curd shopping list
- sweetened whipped cream. shopping list
- Whipped Cream:- shopping list
- 1 pint (250ml) carton whipping cream shopping list
- 1 tblspn icing sugar shopping list
- Cream stabilizer (optional) shopping list
- whip cream in small mixing bowl with stabilizer til thick shopping list
- Add icing sugar & continue to whip til peaks form. shopping list
- note:- 'Dr.Oetker ' Brand makes a whipping cream stabilizer called 'Whip it'. Just a small pkg you can buy in the grocery store. I use it when I want my cream to keep its shape. For fillings or frosting a cake etc. Wonderful stuff shopping list
How to make it
- Preheat oven to 325F (160C)
- Sprinkle at least 2 cookie sheets with corn starch
- Sift flour & corn starch together 3 times. set aside
- Separate eggs.
- Beat egg whites until soft peaks form.
- Gradually add sugar, beating well after each addition
- Add egg yolks & continue beating until pale, thick & glossy
- Lightly fold flour mixture & hot water thoroughly into egg mixture with a metal spoon
- Spoon even sized mounds of batter on to cookie sheets. Leave room between as it will spread as it cooks. A large tablespn will make about 14 - 16 rounds. Make even number of rounds.
- Do not spread or flatten the mounds or they will be flat after they are cooked. Just push the batter off the tblspn with a knife or teaspn.
- Bake for 6 mins. Do Not Overbake.Underneath the edges should be slighly golden
- Carefully remove the rounds & place on wire racks to completely cool.
- When cool, spread one round with lemon curd & another with whipped cream & sandwich together. Repeat with all rounds. sprinkle lightly with icing sugar.
- The rounds should be slightly puffy. If they do go flat you can still use them the same way but they will be a little more chewy.
- note:- Should be eaten the same day . They don't store well, especially in a sealed container.
The Rating
Reviewed by 13 people-
Ohhhh, Brianna..how pretty and yummy!!
^5 er!! :)
lanacountry
in Macon loved it
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Your picture turned out BEAUTIFUL, Brianna!:)
lanacountry
in Macon loved it
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I'm a lemonaholic too!!! Love this recipe....so easy! I'll look for the Whip-it....saw it years ago, but never used it. I've making my own stabilized whipped cream.....if that's easier, I'll try it.
pat2me
in Nashua loved it
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