Almond and White Chocolate Petits Fours
Almond and White Chocolate Petits Fours
Ingredients
- 2 egg whites, at room temperature
- ½ cup (105 g) sugar
- 1 tsp (5 ml) red food colouring gel
- ¾ tsp (3.5 ml) orange food colouring gel
- 1/8 tsp (0.5 ml) pink food colouring gel
- ½ cup (75 g) unbleached all-purpose flour
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- 3/4 cup (160 g) sugar
- 1 cup (130 g) ground almonds
- 3 tbsp (45 ml) almond liqueur (amaretto-style)
- 4 eggs
- 1 tsp (5 ml) red food colouring gel
- ¼ tsp (1 ml) pink food colouring gel
- 200 g almond paste (50%) or fondant
- 16 oz (450 g) white chocolate, melted and cooled slightly
- Icing sugar, for dusting
Instructions
- With the rack in the middle position, preheat the oven to 200°F (95°C). Line a baking sheet with a silicone mat or parchment paper.
- In a bowl, whisk the egg whites until frothy. Gradually add the sugar while whisking until firm peaks form. Divide the meringue between 3 bowls. Add a different food colouring to each bowl. Mix well until the colours are vibrant.
- Using a spatula, spread the 3 colours of meringue out side by side on the prepared baking sheet, without letting them touch each other.
- Bake for 2 hours or until the meringues are dry and easily detach from the silicone mat or parchment paper. Turn off the oven and continue drying for 2 hours, keeping the oven door slightly ajar with a wooden spoon. Let cool completely on the baking sheet. The meringues will keep for 3 weeks in an airtight container at room temperature separated by sheets of parchment paper.
Almond and White Chocolate Petits Fours