
INGREDIENTS
- 170 g Icing Sugar
- 60 g Almond Meal
- 62 g Wheat Flour
- 5 g Baking Powder
- 168 g Egg White
- 90 g Beurre Noisette (Burnt Butter)
- 1 g Vanilla Essence
COOKING INSTRUCTIONS
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Step 1Sieve all the dry ingredients to avoid big clumps of almond meal.
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Step 2Mix with egg white. Add sieved burnt butter.
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Step 3At the end mix vanilla essence. Rest the batter for minimum 1 hour.
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Step 4Pipe in the flexipan mould.
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Step 5Put one piece of any berry of your choice in each mould.
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Step 6Bake at 180°C in convection oven