- For the dough
- 150 grams butter
- 300 grams Pastry flour
- 50 grams clarified butter
- 100 grams sugar
- 1 egg
- 1 generous pinch lemon zest
- 1 tablespoon Whipped cream (or more if needed)
For the dough; Put the butter, flour, clarified butter, sugar, egg and lemon zest in a food processor and pulse until fine crumbs. On a work surface, knead the mixture until a smooth dough is formed. Wrap in plastic wrap and refrigerate for 1 hour.
Preheat the oven to 180°C (approximately 350°F).
Roll out the dough on a lightly floured surface to 4 mm (approximately 1/4 inch) thick. Cut out hearts. Place side by side on a parchment-lined baking sheet.
Bake for 10 minutes.
For the topping: In a bowl, beat the egg whites until stiff peaks are formed. Stir in the powdered sugar. Place the meringue mixture in a sandwich bag and cut 1 corner. Pipe the meringue around the edge of the cake and fill in. Optionally, decorate with polka dots, or garnish with the pink pearls and decorating sugar. All to dry before serving.