Output : 20 to 30
Preparation: 15 minutes
Cooking: 15 minutes
Ingredients
- 125 ml (1/2 cup) flour
- 190 ml (3/4 cup) sugar
- 190 ml (3/4 cup) almond powder
- 1 pinch of salt
- 6 eggs, whites
- ¼ cup melted butter
- ½ cup banana puree
- 125 ml (1/2 cup) Barry Occoa cocoa chocolate chips
- 15 ml (1 tbsp) dark rum
- 3 tbsp cocoa powder
Preparation
- Using a hand mixer, mix all the dry ingredients, then add the egg whites.
- Then add the melted butter, banana, chocolate chips and rum. Mix everything until you get a smooth dough.
- Cover with plastic wrap and let sit for 2 hours in the refrigerator.
- Preheat the oven, rack in the center to 180° C (350° F)
- Pour the mixture into small silicone molds or standard molds, buttered, and bake for about 15 minutes. Cooking time may vary depending on the oven and the type of molds used.
- Unmold once the financiers have cooled slightly.
