| Directions: – Separate the egg-whites and yolks. Grind the yolks with the sugar powder, beat the egg-whites.
– Mix the flour with the starch.
– Add the zest to the yolks, mix with the flour and vanilla sugar, pour the beaten egg-whites and mix.
– Put the pastry in 3 inch (8 cm) rings on a parchment papered baking tray and bake for 20 minutes. Cool.
– Jam the bouchée and stick together by twos. Decorate with the strawberries, mint leaves and sprinkle with the sugar powder.
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