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Colourful Petit Fours

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Colourful Petit Fours
1205
calories
Calories
0
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moderate
Difficulty
30 min.
Preparation
 • Ready in 1 hr
Ready in
Nutritions
Fat76.12 g
Saturated Fat Acids33.59 g
Protein15.11 g
Roughage5.35 g
Sugar added88.92 g
Calorie1,205
1 piece contains
Calories1,205
Protein/g15.11
Fat/g76.12
Saturated fatty acids/g33.59
Carbohydrates/g125.73
Added sugar/g88.92
Roughage/g5.35
Cholesterol/mg116
Vitamin A/mg387.11
Vitamin D/μg0.32
Vitamin E/mg12.16
Vitamin B₁/mg0.07
Vitamin B₂/mg0.18
Niacin/mg1.37
Vitamin B₆/mg0.1
Folate/μg6.44
Pantothenic acid/mg0.3
Biotin/μg1.46
Vitamin B₁₂/μg0.19
Vitamin C/mg0.35
Potassium/mg287.28
Calcium/mg140.67
Magnesium/mg182.78
Iron/mg4.6
Iodine/μg12.31
Zinc/mg0.99

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 24 pieces (macaroons)
6 cups
3 cups
4
medium egg whites
1 pinch
natural Food coloring (assorted colours)
cup
double cream
1 cup
Dark chocolate (chopped)
1 ½ cups
unsalted butter (softened)
½ cup
shelled Pistachio
½ cup
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Preparation steps

Step 1/10
Preheat the oven to 180°C(160° fan)|350F|gas 4. Grease and line two large baking trays with greaseproof paper.
Step 2/10
Combine 450 g of icing sugar with the ground almonds in a large mixing bowl.
Step 3/10
Beat the egg whites with a pinch of salt in a separate, clean mixing bowl until stiffly peaked. Fold the egg whites into the ground almond mixture and then divide between four small bowls.
Step 4/10
Colour the mixtures with the assorted food dyes, mixing thoroughly until uniformly coloured.
Step 5/10
Spoon the macaroon mixture into separate piping bags fitted with round nozzles. Pipe 12 rounds of each mixture onto the baking trays, spaced apart.
Step 6/10
Leave them to set for 15 minutes, and then bake for 8–10 minutes until just set.
Step 7/10
Remove to a wire rack to cool. Heat the cream in a heatproof bowl in the microwave until hot, then add the chocolate and stir until smooth.
Step 8/10
Beat together the butter and icing sugar in a mixing bowl using an electric mixer. Once pale and thick, divide the mixture between two bowls.
Step 9/10
Blitz the pistachios in a food processor until finely ground, and then add to one bowl, stirring well to incorporate. Spoon the four fillings into separate piping bags.
Step 10/10
Pipe the buttercreams and jam onto the underside of the macaroons, sandwiching them against the other macaroon halves to complete.

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