Almond Petits Fours (Mary Berry)
These delicious almond petits-fours are a wonderful addition to any tea party, but also keep wonderfully in an airtight tin, so they make a gift or an extra special midweek treat. This is a slightly modified version of Mary Berry's, with notes added to clarify the process.
Ingredients
- 2 extra large egg whites
- 115g (1 cup + 3 Tbsp) almond flour
- 75g (6 Tbsp) caster sugar
- a little almond extract
- maraschino cherries, to decorate, chopped
Optional Glaze
- 1 Tbsp sugar
- 2 Tbsp milk
Instructions
- Preheat the oven to 350° F (175° C). Line two baking sheets with parchment paper. Fit a piping bag with a large star nozzle.
- Whisk your eggs whites until they reach stiff peaks. Fold in your almond flour, sugar, and almond extract.
- Spoon the mixture in to the piping bag and pipe into small rosettes. Top each rosette with a small piece of maraschino cherry.
- Bake for about 15 minutes, rotating the pan halfway through baking, until golden. Leave to cool on the baking sheets for a few minutes, then lift onto a wire rack to cool completely.
- Glaze: mix the sugar and milk together and lightly brush over the petits fours. Note: I left off the optional glaze on mine, as I was looking to store them in an airtight tin, and didn't want the glaze creating a mess in storage. They are delicious either way!