Marcona

Name: Marcona
Ingredients: 60g all-purpose flour; 30% European butter; 25g confectioner's sugar; 10g Almond flour; 0.5g Salt; 15g whole eggs; 30g caster sugar; 6.5g pectin NH; 160g mixed whole lemon; 130g lemon juice; 60g sugar; 1 vanilla pod

www.valrhona.us

Make the lemon confit and the Ivoire and almond whipped ganache.Use 15cm-diameter rings to make shortcrust pastry disks (65g) and put them in the refrigerat

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