Ingredients
- 10 ounces walnuts
- halves
- 4 egg whites
- whipped
- 2 raw egg whites
- 23 cup confectioners sugar", "7 tablespoons butter, very soft", "14 cup fine unbleached cane sugar", "1 pinch salt
Instructions
- Using a food processor, chop the walnuts coarsely (medium rather than fine) with the confectioners sugar.
- In a bowl, place the soft butter, add the nuts and the raw egg whites, and mix with a whip.
- Beat 4 egg whites and before they are too firm, add the cane sugar and mix.
- Fold the whites delicately into the previous preparation.
- Place pieces of parchment paper at the bottom of ramekins and grease them.
- Sprinkle with sugar and fill the ramekins with the batter (the cakes will rise slightly).
- Level the top of the batter with the blade of a knife and place the molds in the preheated oven at 350 F for 20 minutes.
- Wait for 5 minutes before unmolding the cakes.
- Sprinkle with confectioners sugar and eat lukewarm.
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