Lemony cream cookies

Instructions

1. Line a baking tray with baking paper.
2. Beat the egg whites on snow with a pinch of salt. Gradually, while the mixer is running, add the brown sugar and continue with the mixer until the mixture is smooth and shiny.
3. Add the vanilla and lemon juice. Transfer the mixture to a pipe with a star shaped tip. Shred kisses, leaving a small dent in the middle of each.
4. Put the tray in a preheated oven to 130 °C without a fan. Bake for 50-60 minutes.
5. While the cookies are baking, prepare the lemon cream. Put the yolks in the casserole. Add the agave syrup, honey, lemon juice and grated lemon zest. Heat over a moderate heat, stirring continuously, until the cream thickens. Remove the container from the heat. Add the butter and finely grated lemon zest. Stir and leave to cool.

• Servings : 10
• Ready in : 60 Minutes
• Course : Dessert and Snacks
• Recipe Type : Biscuits, Dessert, Easter Recipes
• Ingredient : Agave, Brown sugar, Butter, Egg white, Egg yolks, Eggs, Honey, Lemon juice, Lemon zest, Vanilla