In the bowl of a stand mixer, mix the almond paste and egg white.
In a saucepan, heat the apricot pulp and corn syrup until the thermometer reads 45 C (113 F).
Pour over the almond paste mixture, then mix.
Preheat the oven to 150 C (300 F).
Put the preparation in a pastry bag with a fluted tip.
On a parchment-lined baking sheet, pipe small rosettes.
Place a half candied cherry on top.
Bake for 15 to 20 minutes or until the petit fours are lightly golden.
Wait 5 minutes before removing them from the baking sheet, then place them on a rack to cool completely.