sprinkles petit fours

though techincally i’m a sucker for the red-white-green theme for the holidays season, a few pastel colored sprinkles now and then don’t hurt, either. these teeny tiny petit fours would be nice on a silver cake stand served with tea and coffee…


sprinkles petit fours
makes 60 pieces

for the pastry:
3 egg whites
1 pinch salt
75 g sugar
3 egg yolks
1 lemon, zest (grated)
100 g flour

for the glaze:
500 g confectioners’ sugar
3 tbsp. rose water
3 tbsp. water
sprinklesfor decorating

directions:
grease and flour tiny bundt pans. for the pastry, whisk the egg whites with the salt until stiff. fold in the sugar and continue to beat, until the mixture is shiny. add egg yolks and lemon zest. sift in the flour. divide evenly between the bundt pans. bake one batch after another in the middle of the oven at 200 degrees c / 350 degrees Ff for 6 to 8 minutes. let cool.

for the glaze, combine all ingredients until you’ve got a chewy consistency. dip the petit fours into the glaze, by means of a wooden stick. decorate with the sprinkles. let dry on a rack.

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