Tags: French, biscuit
Created: 2011/02/02
. Makes 10. 8 steps
125 unsalted butter melt, cook until it turns noisette, strain Mix, refrigerate 1 hour covered in clingfilm. Line moulds with butter, and lightly dust with flour. Fill moulds with batter. Refrigerate 30 minutes. Bake in moderate oven 10–15 minutes. Cool 5 minutes, then serve.
100g icing sugar   sieve
40g ground almonds
40g plain flour
3 egg whites lightly beaten whisk in
2 teaspoons honey   whisk in
1/2 teaspoon lemon's zest grated
pinch salt