Start by making the brown butter: in a saucepan, melt the butter over medium heat, stirring with a wooden spoon. When it begins to take on a slightly brown (nutty) color, while bubbling, remove from heat and pour into a container for cooling. Then filter it to remove the residue. It is ready to be used.
Preheat the oven to 190 ° traditional heat.
In a bowl, relax the egg whites without whipping them.
In another bowl, combine the ground almonds, sugar and sifted flour. Gradually add the whites while mixing.
Then add the orange blossom, a pinch of salt, and the brown butter. Mix well and place in the refrigerator for 1 hour so that the dough is less liquid (the butter will solidify).
Butter the imprints of a muffin tin (x12), place 2 raspberries in each imprint then pour the dough until about 3/4. Lightly insert 3 raspberries on each then bake for 28/30 minutes (cooking to be checked according to your oven with a wooden pick).
Let cool on the rack and unmold. Decorate with slivered almonds and fresh raspberries, a little honey ...
Notes:
Store at room temperature in a cover (avoid the refrigerator to keep their softness).
Par Lilie bakery
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