Teddy bear lemon marshmallow cookie sandwiches

Soften the butter; if not soft enough, pass it over a flame for a few seconds.

Mix the butter with powdered sugar until creamy, then whisk in the egg and vanilla.

Switch to a spatula and mix in the flour and almond meal until just combined.

Wrap the dough and chill completely.

On a lightly floured surface work the dough until pliable, without adding too much flour, which changes the texture.

Roll the pastry to a 3 mm sheet, refrigerating again if necessary; cut out bears with the cookie cutter.

If the pastry softens, refrigerate about half an hour; gather scraps, chill or freeze until hard and cut more bears.

Freeze the cut cookies so they hold their shape, then bake at 375F / 190C for about 12 minutes.

Soak the gelatin sheets in ice water.

Beat room-temperature egg whites with a few drops of lemon juice or a pinch of cream of tartar on medium speed to incorporate air.

Cook the sugar syrup, covered at first to avoid crystallization, then uncovered to 250F / 120C; off the heat add the softened gelatin.

Increase the mixer speed, pour the hot syrup into the foamy whites, and beat on high until cool; add the lemon zest.

Turn half the cookies face down, pipe the marshmallow filling following the shape, top with a second cookie and chill overnight to set.

Spread leftover filling on greased plastic wrap and chill overnight for later use.