These little guys aren't nearly as difficult to make as one might think by the prices they command in french patisseries. It is a sugared, egg white and almond powder exterior and then whatever interior you like. Here, I used both raspberries and raspberry jam. Also popular are caramel, chocolate ganache, pistachio ganache, and many, many more.

I won't put up a recipe now as I don't have it with me. If there is a bunch of interest, I will find the recipe I used and post.

Matt