Mary Berry Petit Fours

These little almondy bites took me right back to my gran’s sideboard, where she kept a tin of “special occasion biscuits” no one was allowed to touch. Naturally, I’d sneak one whenever I could. The texture was always this odd mix of crisp and chewy, with a cherry plopped on top like a little hat.

I hadn’t tried baking them myself until last Christmas when I decided to make edible gifts. First batch? Utter disaster. I overmixed the egg whites and ended up with something more like almond soup than batter. But once I got the folding right, these became my go-to for a dainty, easy bake that looks far fussier than it is.

If you’ve never tried making petit fours, let me show you how to get that perfect texture—and avoid the chewy-brick situation I landed in.

Why This One Works So Well

Most almond-based petit fours either go too hard or collapse entirely. This one’s all about balance:

• Whipping the egg whites just to stiff peaks gives the right lift without making the batter too airy.
• Folding gently (seriously, think clouds not cement) keeps the texture light.
• Almond flour makes them rich, but not greasy—especially if you use a fine one, not the grainy stuff.

The maraschino cherry is classic, but the optional milk glaze? Totally underrated. It adds a soft shine that makes these feel a bit more polished without any faff.

INGREDIENTS + WHY THEY MATTER

• Egg whites (2 extra-large) – Gives structure and lightness. I once used medium eggs and the batter was too thick.
• Almond flour (115g) – Nutty base and chew. Fine almond flour bakes up smooth; coarse stuff leaves grainy edges.
• Sugar (75g) – Sweetens and helps crisp the edges.
• Almond extract – Just a few drops bring the flavour alive. Without it, these fall a bit flat.
• Maraschino cherries – The cherry on top—literally. Adds colour and a nostalgic kick.
• Milk glaze (optional) – Mix of milk and sugar, brushed on after baking. Totally optional but adds a glossy, bakery-style finish.

Making It Yours (Without Ruining It)

• Vanilla swap – You can swap almond extract for vanilla, but it changes the whole vibe. Still tasty, just gentler.
• Dairy-free? Skip the glaze or use plant milk—tested with oat milk, and it worked fine.
• Nut-free? Not gonna lie, this one’s tricky to convert without losing the whole point. Haven’t found a good sunflower seed version yet.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Mixture too runny	Overbeaten egg whites	Whisk just until stiff—don’t go overboard
Lumpy texture	Used coarse almond meal	Sift it or use super-fine almond flour
Flattened in oven	Didn’t fold mixture gently enough	Use a light hand—treat it like soufflé batter
Cherry slid off in baking	Pushed it in too late	Add cherry before baking, press slightly in

HOW TO MAKE MARY BERRY’S PETIT FOURS

1. Preheat your oven to 350°F (175°C). Line two trays with parchment. Pop a large star nozzle onto a piping bag.
2. Whisk the egg whites in a clean bowl until they form stiff peaks. (Tip: turn the bowl upside down—if it holds, you’re there.)
3. Gently fold in the almond flour, sugar, and a few drops of almond extract. Use a spatula and fold slowly to keep the air in.
4. Pipe the rosettes onto your trays—roughly the size of a 10p coin. Not too close—they spread a little.
5. Add a cherry piece to the centre of each. Just a small bit, pressed in gently.
6. Bake for 15 minutes, or until just golden at the edges. They firm up as they cool—don’t overbake unless you want them crispier.
7. Cool on trays for 5 mins, then move to a wire rack.
8. Optional glaze: Mix 2 tablespoons milk and 1 tablespoon sugar. Brush lightly over the cooled petit fours.

TIPS FROM MY KITCHEN

• I leave the piped batter to sit for 10 minutes before baking—helps them hold shape better.
• My oven runs slightly hot, so I bake them on the middle rack only.
• If you’re gifting them, don’t glaze—they’re less sticky and easier to wrap.

STORAGE + SERVING

• Room temperature: Airtight container for up to 5 days.
• Freezer: Freeze in layers with parchment between. Thaw at room temp—don’t microwave.
• Serve with: Strong tea, black coffee, or a sherry if you’re feeling cheeky.

FAQs – Real Query Answers

Q: Can I make these without a piping bag?
A: Yes. Use a teaspoon to dollop small mounds, then shape slightly with the back of the spoon.

Q: Do I need to toast the almond flour first?
A: Nope—not for this recipe. Toasting adds a deeper flavour, but it makes the batter harder to mix and changes the texture.

Q: Can I use egg white from a carton?
A: I tried. Didn’t whip up properly—fresh whites give better volume and stability.

Q: Why did mine turn out grainy?
A: Probably the almond flour—go for the blanched, super-fine stuff.

Try More Recipes:

• Mary Berry Ginger Cookies
• Mary Berry Rock Cakes
• Mary Berry Ginger Loaf
• Mary Berry Blueberry Muffin