First, preheat your oven to 325°F (160°C). Line a baking tray with parchment paper to make it easier to remove the petits fours after baking.
In a large mixing bowl, whisk the egg whites until they form soft peaks. Gradually add the sugar while continuing to beat, until you get stiff peaks. This will give your petits fours the right texture.
Gently fold in the almond flour and a few drops of almond extract. Mix until the batter is smooth and well-combined. Be careful not to deflate the egg whites.
Use a spoon or a piping bag to form small mounds of dough on the prepared baking tray. Make sure to space them out as they will expand slightly while baking.
Top each cookie with a little piece of chopped maraschino cherry for a burst of color and extra sweetness.
Bake the cookies in the preheated oven for about 12–15 minutes, or until they are lightly golden and firm to the touch.
If you’d like a little extra sweetness, you can prepare a simple glaze by mixing the sugar and milk. Brush this glaze over the warm cookies as soon as they come out of the oven.
Allow the petits fours to cool on a wire rack before serving. They are perfect for tea time or as a light dessert after a meal.
