A little French cake, light and moist inside with crispy and buttery outside. When I have lots of egg whites that need to be used, this is the choice. It is very easy to make. The best result is from a Financier mould which gives a good depth for each cake to cook through while the base and top are being crisped up.
2 egg white
45g plain flour
45g ground almond
1/2 tsp baking powder
1/2 tsp vanilla extract
1/4 tsp salt
Melt the butter in a saucepan until light brown and clear. Leave it to cool.
In a mixing bowl, light beat the egg whites for a couple of minutes by hand using the ballon wish until foamy. ( like bubble bath foam).
Sift in all the dry ingredients. Mix in gently.
Slowly pour in cool melted butter. Mix in gently.
Pipe the batter into a greased silicone mould. Level up by shaking gently side to side.
Bake in the 190 c/170c fan oven for 15 minutes.
Leave to cool in the mould on wire rack.