Almond sponge fingers
4 egg whites
140 g (4.9oz) icing sugar
120 g (4.2oz) powdered almonds
45 g (1.6oz) flour
170 g (6oz) butter + 20 g (0.7oz) for the moulds
1/ Preheat your oven to 200°C (390°F)
2/ Heat the butter in a saucepan until it turns a hazel colour. Let it cool but not set.
3/ Mix the sugar and the powdered almonds, then the flour, in a salad bowl. Add the egg whites (not beaten) then the butter. Make sure the paste has an even consistency. Then put into the refrigerator to set for an hour.
Chef’s tips: This paste can be prepared in advance and even frozen in plastic bags.
4/ Fill the almond sponge finger moulds with the mixture.
5/ Put the almond sponge fingers in the oven for about 20 minutes.
6/ Take them out the oven, turn them out straight away and allow to cool on a grill.