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Desserts
Lemon and ginger financiers
Lemon and ginger financiers
INGREDIENTS
150 g icing sugar
60 g de poudre d’amande
60 g flour
1/2 tsp baking powder
160 g egg whites
90 g
Cauvin organic lemon & ginger olive oil
optional: lemon zest
PREPARATION
Mix together the icing sugar, ground almond, flour, oil and a pinch of salt.
Beat the egg whites until stiff.
Gradually stir in the egg white. If you wish, add the zest of a lemon.
Grease the financier moulds if necessary and fill them almost to the brim.
Bake for 12 minutes at 180°C. The financiers are cooked when they are golden brown.
Wait a few minutes before unmoulding and let them cool.
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