Instructions: To make the Royal Icing: In the bowl of a heavy-duty mixer fitted with the paddle attachment, combine sugar, meringue powder, and 2 tablespoons water. Mix on low speed 10 to 15 minutes. If the icing is too dry, add up to 1/2 teaspoon more water, and mix. Use icing to decorate bonbons. (

Makes about 1 cup)

Heat oven to 325 degrees. Line a baking sheet with a Silpat, and set the baking sheet aside.

In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, cream the butter and 1/2 cup confectioners sugar on medium speed. Add 1/4 teaspoon lemon extract, lemon zest, and salt. Mix to combine. Add the milk, and reduce mixer speed to low. Slowly add the 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 a Silpat-covered 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 colored, 25 to 27 minutes. Transfer bonbons to a wire rack set over a piece of waxed paper.

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 the cassis, and stir until smooth. Pour half of warm glaze over the tops of the bonbons. Let set, about 15 minutes. Repeat. Wait until glaze is dry, then decorate bonbons with royal icing.

Place decorated bonbons on a wire rack to set. Store bonbons in an airtight container in a single layer up to 2 days.

This recipe yields about 2 dozen bonbons.

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