Does anyone else find they always have more recipes for egg yolks than egg whites? I freeze any surplus egg whites in ice cube trays, but have yet to embark on a project that uses all these solid little cubes of proteiny goodness. And instead of adding to the great unused bag of egg whites, I decided this weekend to do a quick recipe to use the three spare whites I had left over from making lime curd. Total time for this recipe is 30 minutes, start to finish, including washing up I think. Super quick, super easy, you will have all the ingredients on hand, guaranteed, and apparently French women snack on these with their afternoon coffee. You need no more urging; go make.
From Gluten-Free Girl, from David Lebovitz
1 cup (100g packet) ground almonds
4 tablespoons cocoa powder
1/2 cup sugar
Pinch of salt
3 egg whites
1/4 teaspoon almond extract
6 tablespoons butter, melted and cooled
1. Preheat the oven to 200 C. Lightly grease a 12-mold bun tin.
2. In a large bowl whisk together the ground almonds, cocoa powder, sugar and salt. Beat in the egg whites and almond extract, before adding the cooled melted butter.
3. Spoon the mixture into the bun tin and bake in the oven for 10 minutes, until risen and springy to the touch but still moist in the centre.
4. Remove from the oven and cool completely in the tins before turning them out.
Makes 12 financiers. Store in an airtight container at room temperature for up to a week.