Recipe from one of my favorite chefs, Mr.Christophe Declercq. Impressive, simple and tremendously tasty cookies.

Preparation time 30 minutes .. Baking 12-15 minutes


  • 2 egg whites
  • 65 g sugar
  • 60 g almond powder
  • 60 g of icing sugar
  • 12 g flour
  • 40 g almond shavings


  • 40 g soft butter
  • 40 g icing sugar
  • 40 g almond powder
  • 1 egg + 1 yolk
  • 15 g flour, sieved


  • apricot jelly
  • fondant sugar


Beat the egg whites until the cookies foam. Gradually add the sugar and beat until a thick foam. Mix the ground almonds and icing sugar with the flour and mix briefly by the foam.

Line a baking sheet with parchment paper and spray circles of about 4 cm. Sprinkle with slivered almonds.

Beat for the frangipane the softened butter with the icing sugar and ground almonds. Mix the egg yolks and the sifted flour. Fill in the opening of the circles with a cap frangipane and bake about 12 to 15 minutes at 170°C.

Spread the mirrors with apricot jelly and syringe in its center a cap warm fondant sugar.

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