This is an excellent recipe if you have an abundance of egg whites on hand and another fritatta or meringue gives you a mal à la tête. (that’s Francais for headache)

Indeed a strange name for a French pastry. One of my favorite however and can be made gluten free so we can manage to eliminate one bit of a naughty from this decadent treat.

These treats got their name because they were originally baked in a rectangular pan and with all that browned butter, they came out looking like a block of gold- or culinary bling as I might aptly name it. Here’s the recipe:
Preheat oven to 450.00
Melt 2 tbsp of butter- pour or brush into molds, put mold in freezer
Melt 3/4 cup of butter- remove from heat to cool down combine:
1 cup ground blanched almonds (just put some almonds in your food processor and keep processing until they are as small as they can be)
5-6 egg whites
1/2 tsp salt
1 2/3 (thats one cup and 2/3 cup) of 10x sugar
1/2 cup gluten free flour substitute (your favorite- white rice flour works, Pamela’s etc..)
Pour in cooled butter – mix together to homogenize. Mixture will be quite loose- like very sticky pancake batter. Fill to the top of the molds.
Bake for 7 min @ 450, (at this point you can get creative- throw in a frozen cherry and a couple white chocolate chips, or dark chocolate chips and some sliced almonds- the sides will golden while the middle is still setting up) reduce oven to 400, bake another 7 min. turn oven off, stick a wooden spoon in oven door to crack it open and allow it to cool more rapidly but not suddenly for another 7 minutes. Viola! Use care when removing from the molds. Bon Appetite!

Chef Maja