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Ingredientes
- 8 Tbsp. unsalted butter room temperature
- 3 1/2 c. confectioners' sugar sifted
- 3/4 tsp lemon extract Grated zest of 1 lemon
- 1/8 tsp salt
- 2 Tbsp. whole lowfat milk
- 1 2/3 c. cake flour (not self-rising)
- 1/4 c. light corn syrup
- 1 Tbsp. vegetable oil
- 1 Tbsp. cassis
- 1 c. confectioners' sugar sifted
- 3 1/4 tsp meringue pwdr
Direcciones
- To make the Royal Icing: In the bowl of a heavy-duty mixer fitted with the paddle attachment, combine sugar, meringue pwdr, and 2 Tbsp. water. Mix on low speed 10 to 15 min. If the icing is too dry, add in up to 1/2 tsp. more water, and mix. Use icing to decorate bonbons. (
- Makes about 1 c.)
- Heat oven to 325 degrees. Line a baking sheet with a Silpat, and set the baking sheet aside.
- In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, cream the butter and 1/2 c. confectioners' sugar on medium speed. Add in 1/4 tsp. lemon extract, lemon zest, and salt. Mix to combine. Add in the lowfat milk, and reduce mixer speed to low. Slowly add in the cake flour, and mix till well blended and the dough pulls away from the sides of the bowl.
- Transfer the dough to a clean work surface, and divide in half. Roll each half into a 14-inch-long log. Cut each log into fourteen 1-inch pcs. Roll each piece into a dome. Place domes on a Silpat-covered baking sheet, spaced 1 1/2 inches apart. If dough becomes too soft to handle, refrigeratefor a few min.
- Bake bonbons till hard but not colored, 25 to 27 min. Transfer bonbons to a wire rack set over a piece of waxed paper.
- In a small bowl, stir together remaining 3 c. confectioners' sugar, 1/4 c. warm water, corn syrup, oil, and remaining 1/2 tsp. lemon extract till smooth. Add in the cassis, and stir till smooth. Pour half of hot glaze over the tops of the bonbons. Let set, about 15 min. Repeat. Wait till glaze is dry, then decorate bonbons with royal icing.
- Place decorated bonbons on a wire rack to set. Store bonbons in an airtight container in a single layer up to 2 days.
- This recipe yields about 2 dozen bonbons.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 12 servings | |
| Calories 315 | |
| Calories from Fat 80 | 25% |
| Total Fat 9.11g | 11% |
| Saturated Fat 5.03g | 20% |
| Trans Fat 0.03g | |
| Cholesterol 21mg | 7% |
| Sodium 31mg | 1% |
| Potassium 27mg | 1% |
| Total Carbs 57.8g | 15% |
| Dietary Fiber 0.3g | 1% |
| Sugars 38.85g | 26% |
| Protein 1.72g | 3% |
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