1800 - Egg Whites
1800 - Sugar
750 - Plain Flour
750 - Ground Almonds
1800 - Beurre Noisette

Mix everything except the beurre noisette. make sure the noisette isnt hot then add slowly while mixing.

Put the mixture into piping bags and allow to cool completely before using.

Pipe into financier moulds and bake at 170 for 15-20 mins untill soft and lightly golden. when you remove them from the ovan brush them with a simple syrup - Classic