Petits Fours (1)

Cooking time—20–30 min.


  • 2 egg whites
  • 4 oz. ground almonds
  • 2 oz. castor sugar
  • a few drops almond essence
  • rice paper


  • Glacé cherries
  • angelica


Whisk egg whites very stiffly and fold in mixed almonds and sugar very lightly, with the almond essence. Place the mixture in a forcing bag fitted with a large rose vegetable pipe and force it on to rice paper in rosettes or oblongs. Decorate with small pieces of cherry and angelica and bake in a moderate to warm oven (350°–335° F., Gas 4–3) till golden brown.