This recipe comes to us from Rose Levy Beranbaum, renowned baker and author.
SAVE ON THIS RECIPE!
Nonstick or lined with parchment cookie sheets, a 2-1/4 inch scalloped cookie cutter and a 3/4—inch cutter (you can use a large pastry tube).
Finely chop the zest after zesting.
The sugar syrup must be boiling all over before pouring it into the eggs for it to thicken properly.
The egg/syrup mixture must be completely cool to the touch before adding the butter.
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