Petit Fours

Ingredients

• 6 Eggs
• 150 g sugar
• 1 pinch salt
• 100 g flour
• 75 g ground almonds
• sugar (for dusting)
• 250 g marzipan dough
• 125 g powdered sugar
• 1 tbsp orange liqueur
• 250 g apricot jam
• 2 egg whites
• 1 tbsp Lemon Juice
• 500 g powdered sugar
• red food coloring
• dark chocolate
• pistachios
• marzipan flower (for decoration)

Instructions

1. 1.

   Preheat the oven to 200°C fan. Separate the eggs and beat the yolks with half of the sugar until fluffy. Beat the egg whites with a pinch of salt until stiff, gradually adding the remaining sugar. Continue beating until glossy and peaks form. Mix flour with almonds. Fold the meringue into the yolk mixture, then add the flour-almond blend, stirring gently. Spread the dough onto a parchment-lined tray (about 30x40 cm) and bake for about 12 minutes until golden brown. Transfer to a sugared kitchen towel, remove the parchment but let cool on the dough. Then cut lengthwise into three equal strips.

2. 2.

   For the filling, knead marzipan with powdered sugar and liqueur, roll out to about 3 mm thick. Cut into strips matching the dough pieces. Warm the jam, strain it, and brush one third onto a dough strip. Place a marzipan strip on top. Add another dough strip and repeat until all layers are assembled, ending with a marzipan layer.

3. 3.

   Cover well and refrigerate overnight. Cut the marzipan-dough strips into squares.

4. 4.

   For decoration, beat egg whites with lemon juice until stiff. Gradually fold in powdered sugar until a thick glaze forms. Color it light pink with red food coloring. Place the Petit Fours on a wire rack, drizzle with the glaze, let dry, then decorate with melted chocolate, pistachios and marzipan flowers to form a bloom. Let dry and serve arranged in paper molds.