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Ingredients
| 3 pieces piece | Eggs Egg | ||
| 100 g g | Sugar Sugar | ||
| 1 pinches pinch | Salt Salt | ||
| 45 g g | Flour Flour | ||
| 45 g g | Cornstarch Cornstarch | ||
| 0,5 tbsp tbsp | Baking Powder Baking Powder | ||
| 80 g g | Jam
Jam (Raspberry) | ||
| 100 g g | Marzipan
Marzipan (Paste) | ||
| 400 g g | Icing Sugar Icing Sugar | ||
| Food Colouring
Food Colouring (Red) | |||
| 1 tsp tsp | Raspberry Liqueur Raspberry Liqueur | ||
| 100 ml ml | Lemon Juice Lemon Juice | ||
| Sugar Pearls Sugar Pearls | |||
| Sugar Hearts Sugar Hearts |
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Create new shopping listPetit Fours
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Method
1.Separate eggs, beat egg whites with 3 tablespoons of cold water until stiff. 2.Add the sugar and salt, stir in the egg yolks. 3.Sieve and fold in flour, starch and baking powder. 4.Spread the dough on half of a sheet of baking paper and stabilize the edge with a strip of multiply folded aluminum foil. Bake in preheated oven at 200 ° C for 15-18 minutes until golden brown. 5.Instantly pour onto a fresh piece of baking paper, carefully peel off the other baking paper, allow the biscuit to cool down.6.Halve the dough plate diagonally. Mix the jam with raspberry spirit, brush both dough pieces with them and put them on top of each other. 7.Knead marzipan with 15 g powdered sugar, roll out thinly on baking paper the size of the dough sheet. 8.Put on the sponge cake and press lightly. Cut into 3 x 3 cm cubes. 9.Sift the remaining icing sugar and mix with lemon juice to a slightly liquid cast. Halve as desired and colour one half of pink.10.Cover petit fours, decorate with sugar pearls or hearts and let them solidify.
Tips: The biscuit will cut better if baked one day in advance.
Additional requirements: Baking Paper, Aluminum Foil
