GLUTEN FREE PETIT FOURS RECIPE RECIPES
VEGAN COCONUT PETIT FOURS | MESSY VEGGIES
Provided by Jaime Hall
Categories Snack
Prep Time 5 minutes
Cook Time 20 minutes
Yield 30 Balls Approx
Number Of Ingredients 6
Steps:
- Preheat the oven to 180º and line a tray with baking paper.
- Combine coconunt, sugar and flour in a mixing bowl
- Mix "egg", milk and vanilla in a small bowl
- Make a well in the middle of the dry mixture and add your wet ingredients, mix well.
- Roll mixture into balls roughly the size of a walnut and place on the tray. If you're not fussed on the shape you can use a tablespoon measure or melon baller.
- Bake for roughly 15-20 minutes or until golden brown.
ESPRESSO PETITS FOURS RECIPE - BETTYCROCKER.COM
Serve up these pretty petits fours that come with a sweet espresso kick.
Provided by Betty Crocker Kitchens
Total Time 2 hours 20 minutes
Prep Time 1 hours 0 minutes
Yield 35
Number Of Ingredients 20
Steps:
- Heat oven to 350°F. Grease 13x9-inch pan with shortening; lightly flour. In medium bowl, beat egg whites with electric mixer on high speed until stiff peaks form, gradually adding 1/4 cup of the granulated sugar. Set aside.
- In large bowl, beat 3 egg yolks, remaining 1/2 cup granulated sugar and 1/2 cup melted butter at medium speed until creamy. Add flour, baking powder and salt. Mix on low speed until moistened. (Batter will be thick.) In small bowl, mix 1/3 cup water and espresso powder; add to batter. Beat at low speed until blended. Beat at medium speed until smooth. Fold in beaten egg whites. Spread in pan.
- Bake 18 to 23 minutes or until top springs back when touched lightly in center. Cool in pan 10 minutes. Run knife around edges to loosen; turn cake upside down onto cooling rack. Place another cooling rack on cake and turn upside down so top of cake is upright. Cool completely, about 30 minutes. Cover loosely and freeze 15 minutes or refrigerate 30 minutes.
- With long thin serrated knife, cut cake horizontally in half. Brush 3 tablespoons liqueur over cut side of bottom half. In small bowl, beat 1/2 cup butter, 1 1/2 cups powdered sugar and vanilla with electric mixer on low speed until mixed. Beat at medium speed until smooth and creamy. Place 1/2 cup almonds in food processor with metal blade. Process 10 to 15 seconds or until finely chopped. Stir into filling. Spread filling evenly over bottom half of cake. Place top of cake over filling, cut side down. Press down firmly. Cover with plastic wrap; freeze 15 minutes.
- Meanwhile, in medium bowl, beat all icing ingredients on low speed until smooth, adding water if necessary for drizzling consistency. Remove cake from freezer. Trim outside edges of cake to create a 10 1/2x7 1/2-inch rectangle. Cut into 7 rows by 5 rows, forming 35 squares. Place on 2 large cooling racks set over sheets of waxed paper. Using fork or spoon, drizzle and slightly spread each cake with icing. Top each with coffee bean and 1 sliced almond. Let set, about 15 minutes. Flatten 35 mini paper baking cups slightly. Place 1 cake bite on each paper. Cover loosely to store.
Nutrition Facts : Calories 160 , CarbohydrateContent 22 g, CholesterolContent 30 mg, FatContent 0 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Petit Four, SodiumContent 85 mg, SugarContent 17 g, TransFatContent 0 g
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From yummly.co.uk
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From morselsandmoonshine.com
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From kingarthurbaking.com
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From share-recipes.net
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From oliveandartisan.com
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From nirvanacakery.com
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From monpetitfour.com
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From recipes.net
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1. For the dough: Crumble the room warm marzipan and combine in a bowl with the rose water and egg. Beat over a pan of hot water until the mixture is completely dissolved. Set aside. 2. Beat the rest of eggs with the sugar and vanilla sugar until thick and frothy over a hot pan of water.
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From eatsmarter.com
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