Petit Fours

Total time: 2hr 36m
Preparation Time: 90m

For 24 pieces

Nutritional Information

Contains 106 Kcal, 1g Protein, 15g Carbohydrates, 5g Fat


  • 2 egg white
  • 1 pinch salt
  • 70 g sugar
  • 2 egg yolk
  • 69 g white flour
  • 2 tbsp. apricot jam
  • 1.5 tbsp. orange juice
  • 120 g butter, soft
  • 0.25 tsp. vanilla paste
  • 70 g icing sugar
  • 1 organic orange, use only half of grated zest
  • a little red food colouring
  • a little blue food colouring
  • sugar decorations to decorate
  • marzipan flowers to decorate
  • Nonpareilles to decorate


  • Beat the egg whites with the salt until stiff. Add the sugar, little by little, continuing to beat until the egg whites are glossy. Mix in the egg yolks, then fold in the flour carefully using a rubber spatula. Spread the batter into a rectangle (approx. 2127 cm) on an oven tray lined with baking paper. Bake for approx. 6 minutes in the middle of an oven preheated to 220°C. Remove, turn the sponge layer upside down onto a fresh sheet of baking paper, run a damp cloth across the upper layer of paper and pull it off carefully. Cover the sponge immediately with the inverted oven tray and let cool.
  • Cut the sponge layer into two horizontal halves. Stir together the apricot jam and orange juice and spread this across the sponge halves. Using the whisk from a hand mixer, beat together the butter, icing sugar, vanilla paste and orange zest until the mixture turns a paler colour. Spread this buttercream on one half of the sponge layer, then lay the second on top and press gently. Cover and chill for approx. 1 hour. Trim the edges of the sponge and then cut into cubes approx. 3 cm in size.
  • Stir the sugar glaze into the orange juice. Divide into two portions and use food colouring to colour one half pink and the other light blue. Glaze each petit four with pink or blue glaze, decorate, and allow to dry.

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