LEMON CASSIS BONBONS
These delicate little cookies may look as if they came from a French bakery, but the recipe -- also featured on Martha Stewart Living TV -- is actually quite simple. After baking, you need only pour the warm cassis glaze over the bonbons; once they're dry, decorate them with easy-to-make Royal Icing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 dozen
Number Of Ingredients 12
Steps:
- Make the bonbons: Preheat the oven to 325 degrees. Line a baking sheet with a Silpat baking mat or parchment paper, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1/2 cup confectioners' sugar on medium speed. Add 1/4 teaspoon lemon extract, lemon zest, and salt. Mix to combine.
- Add milk, and reduce mixer speed to low. Slowly add cake flour, and mix until 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 pieces. Roll each piece into a dome. Place domes on prepared baking sheet, spaced 1 1/2 inches apart. If dough becomes too soft to handle, chill for a few minutes.
- Bake bonbons until firm but not golden, 25 to 27 minutes. Transfer bonbons to a wire rack set over a piece of waxed paper to cool.
- Make the glaze: In a small bowl, stir together remaining 3 cups confectioners' sugar, 1/4 cup hot water, corn syrup, oil, and remaining 1/2 teaspoon lemon extract until smooth. Add cassis, and stir until smooth.
- Pour half of the warm glaze over the tops of the bonbons. Let bonbons set, about 15 minutes.
- Repeat Step 7. Wait until glaze is dry, then decorate bonbons with royal icing: Place royal icing in a pastry bag fitted wtih the tip of your choice; pipe icing onto bonbons. Place decorated bonbons on a wire rack to set.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Maybe Maybe
[email protected]These bonbons are a bit pricey to make, but they're definitely worth it for a special occasion.
Fredrieka Stephan
[email protected]I'm not a huge fan of cassis, but I really enjoyed these bonbons. The lemon flavor really shines through.
Tuqir Mushtaq
[email protected]These bonbons are perfect for a summer party. They're light and refreshing, and the lemon flavor is perfect for a hot day.
Hard Live
[email protected]I made these bonbons as a gift for my friends and they loved them! They said they were the best bonbons they'd ever had.
Yogen Gurung
[email protected]These bonbons are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and special.
Tharusha Dhananjaya
[email protected]The only thing I would change about this recipe is to use a little less sugar. I found the bonbons to be a bit too sweet for my taste.
K D
[email protected]I love the pop of color that the cassis gives these bonbons. They're so visually appealing.
Brian Hollingsworth
[email protected]These bonbons are so elegant and sophisticated. They're perfect for a special occasion.
FAITH KATIL
[email protected]I'm not usually a fan of lemon desserts, but these bonbons changed my mind. The cassis really mellows out the lemon flavor and makes them incredibly delicious.
Dilsheer Dilsheer
[email protected]The recipe was easy to follow and the bonbons turned out beautifully. I'll definitely be making these again!
SADDAM GENTLMAN
[email protected]I made these bonbons for a party and they were a huge hit! Everyone loved the unique flavor combination.
Tara Boddy
[email protected]These lemon cassis bonbons were a delightful treat! The combination of flavors was perfect, with the bright and citrusy lemon perfectly complementing the rich and fruity cassis. The texture was also spot-on, with a smooth and creamy filling that melt