Italian Petits Fours
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Ingredients
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200 g. butter
100g. icing sugar
7 egg yolks
zest of 2 lemons
7 egg whites
100 g. caster sugar
300 g. flour
150 g. chopped candied fruit
Apricot puree & marzipan
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Merngue
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5 egg whites
200 g. caster sugar
50 g. icing sugar
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Method
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Cream the butter with the icing sugar, beat in the egg yolks and lemon zest and whisk until foamy.
fold in the egg whites whipped to a stiff snow with the caster sugar and carefully draw in the flour and the csndied fruit. Put a 20 cm. square greaspaper on top of a baking tray spread over the mixture and bake . When cold, split once and sandwich with apricot puree, cut out with a round cutter and cover the sides very thinly with marzipan. to make the meringue, whip the egg whites stiffy with the caster sugar, then stir in the icing sugar. pipe on top the petits fours and flash. |