Preparation Time: 10 min.
Baking Time: 15 min.
Preheat oven to 200°C / 400°F
50g / 1 ¾ oz hazelnut powder
50g / 1 ¾ oz flour
150g / 5 ¼ oz. sugar
75g / 1/3 cup Bordier raspberry butter
4 egg whites
Melt and brown the butter
Pouro the flour, sugar and hazelnut powder into a mixing bowl and stir.
Add the cooled brown butter and the egg whites (as is, unbeaten).
Mix with a spatual or whisk until the batter is smooth.
Fill the molds half full
Bake at 200°C / 400°F for 10 min.