Rocher petit fours

steve bennett

steve bennett

2nd February 2012
steve bennett

Rocher petit fours

Easy but unusual petit four


  • 6 egg whites (a)
  • 300g cater sugar (b)
  • 275g icing sugar (c)
  • 100g flaked almonds -toasted and roughly chopped (d)
  • 150 dark chocolate, melted and in a small piping cone.


Whisk (a) to soft peaks, then slowly add (b) until meringue is achieved, then fold in (c), then fold in (d).
Quenelle or shape into small balls on a baking sheet lined with parchment paper.
Bake at 90 degrees C. For approx 1hour.
Remove from oven and allow to cool. Use the melted chocolate to pipe lines over the top for decorative effect.(optional)
The finished rockers should be crisp, but with a slight softness in the centre.

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