2 egg whites
100 g/4 oz/1 cup ground almonds
50 g/2 oz caster (superfine) sugar
1.5 ml almond essence (extract)
Glace (candied) cherries, angelica leaves and whole blanched almonds,
Whisk the egg whites until stiff. Fold
in the almonds, sugar and almond essence. Spoon into a piping bag
fitted with a large star tube (tip) and pipe small rosettes and 's'
shapes on to rice paper on baking (cookie) sheets. Decorate some with
halved glace cherries, some with angelica leaves and some with
blanched almonds. Bake in a preheated oven at 180°C/350°F/gas mark 4
for 20 minutes until golden brown. Leave until cold, then cut the rice
paper round each petit four. Store in an airtight tin.