Piped petits-fours

A recipe from cooking-ez.com

For 25 pieces, you will need:

• 1 250 g marzipan (almond paste)
• 2 35 g egg white
• 3 25 whole almonds
• 4 25 Griottine cherries
• Total weight: 435 grams

Times:

Preparation	Resting	Cooking	Start to finish
20 min.	1 day	15 min.	1 day 35 min.

Step by step recipe

• 1: Cut 250 g marzipan (almond paste) into small pieces and put into a mixer bowl.
  Add 35 g egg white.
• 2: Knead together on slow speed...
• 3: ...until this makes a soft dough.
• 4: Transfer to a forcing bag with a fluted nozzle.
• 5: Pipe onto a sheet of cooking parchment laid on a Baking sheet. Make rosettes...
• 6: ...or teardrops.
  Pipe whatever shapes take your fancy.
• 7: Decorate each petit-four with a griottine or a whole almond.
  Leave at room temperature for about 24 hours to form a crust.
• 8: Preheat the oven to 390°F (200°C).
  Bake for about 12-15 minutes.
• 9: Check for colour towards the end of cooking. Ideally, the petits-fours should still be quite pale, just lightly browned around the outside.

Remarks

You can also add a small spoonful of kirsch or rum (to suit your own taste) at stage 1.
If you don't have the proper French "griottines", use glacé cherries instead.

---