|Preparation||Resting||Cooking||Start to finish|
|17 min.||1 day||15 min.||1 day 32 min.|
|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 min.|
|3||...until this makes a soft dough.|
|4||Transfer to a forcing bag with a fluted nozzle.||4 min.|
|5||Pipe onto a sheet of cooking parchment laid on a Baking sheet. Make rosettes...||5 min.|
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.|
For 25 pieces : 6.04 €
Per piece : 0.24 €
|Marzipan (almond paste): You can get more informations, or check-out other recipes which use it, for example: Provençal colombier for Pentecost, Agen prune cake, Little Christmas biscuits, How to make marzipan decorations, Arizona cupcakes, ... [All]|
|Egg white: You can get more informations, or check-out other recipes which use it, for example: Macarons (the original French macaroons) , Two-coloured chocolate-orange tart, Pistachio madeleines, Nougat, Vanilla ice cream, ... [All]|
|Whole almonds: You can check-out other recipes which use it, like for example: Moist cereal bars, Nougat, Tomato pesto, Toasted almond cake, Apple Batter Puddings, ... [All]|
|Griottine cherries: You can get more informations, or check-out other recipes which use it, for example: Individual charlottes with morello cherries, Cherry and pistachio tarts, Black Forest gateau, ... [All]|
Sign up to receive the latest recipes (next batch due to be sent on 2018-11-18)