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.

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