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Categories:Viewed: 33 - Published at: 7 years ago
Ingredients
- 1/2 cup ground almonds
- 3/4 cup confectioners sugar, sifted
- 3 tbsp all purpose flour, plus more for the molds
- Pinch of salt
- 6 tbsp butter, softened plus more for the molds
- 3 large egg whites
- 1/2 tsp pure vanilla extract
- 12 financier or barquette molds, or a 12-hole cake pan
Method
- Preheat the oven to 400F (200C).
- Butter and flour 12 financier or barquette molds (available at specialty kitchenware stores).
- Place on a baking sheet, if necessary.
- Mix the almonds, sugar, and salt together.
- Heat the butter over low heat, just until melted.
- Whisk the egg whites until they are frothy but barely thickened.
- Add the butter, egg whites, and vanilla extract to the dry ingredients and fold together.
- Divide the batter among the molds, filling halfway.
- Bake for about 12 minutes, or until they spring back when pressed lightly.
- Cool briefly, remove from the molds onto a wire rack, and cool completely.
