Lemon and ginger financiers



  1. Mix together the icing sugar, ground almond, flour, oil and a pinch of salt.
  2. Beat the egg whites until stiff.
  3. Gradually stir in the egg white. If you wish, add the zest of a lemon.
  4. Grease the financier moulds if necessary and fill them almost to the brim.
  5. Bake for 12 minutes at 180°C. The financiers are cooked when they are golden brown.
  6. Wait a few minutes before unmoulding and let them cool.
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