|72 g||egg whites|
|245 g||confectioner's sugar (divided)|
|¼ tsp||green food coloring (powdered)|
|50 g||ground almonds|
|150 g||butter (soft)|
|1 tbsp||lemon marmalade|
In a standing mixer, beat egg whites until foamy. Add confectioner’s sugar and food coloring and continue to beat until stiff white peaks form. Sift ground almonds through a sieve into egg whites and gently fold in by hand.
Preheat oven to 140°C/285°F. Line a baking sheet with a silicone baking mat. Pipe batter onto baking sheet to form poker chip-sized rounds, taking care to leave space between each. Gently tap baking sheet on kitchen counter to release air bubbles. Allow to sit at room temperature for approx. 30 min. Bake in a preheated oven at 140°C/285°F for approx. 10 – 12 min. Remove from oven and allow to cool.
In a standing mixer, beat together butter and confectioner’s sugar until butter is white in color. Add marzipan, lemon zest, chopped pistachios, lemon marmalade and continue to beat until creamy and smooth.