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Almond Petits Fours

Use Flexible Mould - 6801

Makes 24

1 egg white
25g ( 1 oz ) caster sugar
50g ( 2 oz ) ground almonds
few drops almond essence

To decorate

Few glacé cherries, cut into tiny pieces

Preheat oven to 180ºC, 350ºF, Fan oven 160ºC, Gas mark 4

This is a very sticky mixture and so it is necessary to lightly grease the cups. Simply brush a little vegetable oil into each cup using a paintbrush. Stand the mould on a baking tray.

Have ready a small piping bag fitted with a small star nozzle.

Put the egg white into a small clean bowl. Whisk until very stiff peaks are formed.

Whisk in the sugar – the mixture should still be very stiff.

Fold in the ground almonds and add the almond essence , carefully and gently combining all the ingredients.

Fill the piping bag with the almond mixture and pipe a rosette into each cup.

Place a piece of glace cherry on top of each rosette.

Bake for 25 – 30 minutes until golden brown.

Leave to cool for a few minutes in the mould before carefully lifting the Petits Fours onto a cooling rack.

Related Products:

Flexible Silicone 24 Cup Mini Bun Mould

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