Piped almond petit four are much appreciated by our clients and certainly belong in a luxurious assortment of petit four. Sugar content in almond paste can vary therefore it is very important to use the right kind. Almond paste with high sugar content will result in petit four which will spread out too much during baking. For the petit four featured here use almond paste containing 63-67% almonds.
Lemon or orange zest can be added to further enhance the flavor of this delicious cookie. After baking and cooling, the petit four can be dipped in mild dark chocolate or milk chocolate. Remember that bitter chocolate can quickly overshadow the delicate almond flavor.
Almond Petit Four | Lemon Macadamia
| 10 oz | Almond paste (63-67% almonds) | 300 g | |
| 4 oz | Extra fine granulated sugar | 120 g | |
| 1 | Zest of lemon | 1 | |
| 2 oz | Egg whites | 60 g | |
| 3 oz | Macadamia nuts | 90 g | |
- Combine almond paste, sugar and lemon zest in bowl fitted with a paddle attachment.
- Add a very small amount of egg white and blend until smooth and no lumps remain. Add another small amount of egg whites and blend smooth. Adding egg whites too fast will result in a lumpy paste.
- Continue with egg whites until a firm yet pipeable paste is obtained, depending on initial consistency of almond paste not all egg whites may be needed. However, it is also possible that more egg white is required.
- Pipe on buttered parchment or silicone mats. Decorate with a few macadamia nut pieces. Allow to crust for 1 hour before baking.
- Bake at 400°F (200°C) until light golden.
Chef Eddy – these look so elegant I’m keen to give them a go (macadamias are always easy to get hold of here in Australia). I have some 50% almond paste on hand so could I just sub out some of the sugar to keep the almond paste/sugar ratio the same in total or will that affect the final product?
For sure Gareth, that should work just as well.
Dear chef Eddy. please can you tell me can egg white be replaced .if so by what.
These look amazing!
What is up chef eddy? I got one class left until I apply for graduation. I have to get appointment with the counselor next year for my 2 years at the same time take the culinary arts classes. It will be a certificate in culinary arts which I planned it already. I see you around when I take them because I will be in the left side of the neo grill. I see you later because you have a disscusion with new students right now. I wil keep in touch with everything you taught me. So, see you later chef…
Hello Chef,
Your almond petit four lemon macademia looks amazing and delicious! Is it possible to make this recipe without eggs? I like macademias a lot .
Soledad
Hi, Chef Eddy this recipe look really good , but could i use almond extract instead of paste
Your almond petit four lemon macadamia look amazing the way to design and teach you add clarification to people who are not pastry you can tell your passion about pastry and great quality.
Chef Van Damme –
What number pastry tip did you use to pipe out these Almond Petits Fours? Thank you.
This looks very pretty. Can I substitute macadamia nuts with other kinds of nuts and it still tastes good with lemon?
This is a nice cookie not to sweet. I prefer orange zest
I have seen petit fours before. But never like these, i didnt know they coukd be made like this. Thats good to know!
I loved making these in class and working on my piping skills.
This petit four is becoming popular during the Chinese New Year celebration in Malaysia, mostly home-made and without macadamia!