If there is one product that I always want to have in my cupboards, it is honey and not just any product. I often look for quality, before discovering this manuka honey, I tasted honey from the jujube tree which comes from Yemen.
This Manuka honey, honey of New Zealand and Australian origin which has many antibacterial and healing properties. He is made with the nectar of the manuka tree, a tree that grows only in New Zealand and Australia.
This honey has a more pronounced color and flavor. Honey in general is known for its benefits and its antibiotic nature but this is all the more the case for Manuka honey. Possessing an important healing action, it is also used to fight against skin aging. It is often recommended to counter colds as well as acne among others.
In the 17th century, small oval almond cakes made with almonds, flour, sugar, butter and egg whites were prepared by the sisters of the Visitandine order in Nancy in Lorraine.
These small cakes called “Visitandines” were made either to compensate for the proscription of meat consumption in the convents, or not to lose the whites of the eggs whose yolk they used as a fixative for their paint.
Most almond pastries experienced an eclipse after the Renaissance (cyanide smelling of bitter almonds, we were suspicious for centuries of anything made from almonds).
Around 1890, the pastry chef Lasne brought the visitandines up to date. As his store was very close to the Stock Exchange, his clientele consisted largely of financiers eager to swallow on the go a small cake that would not soil their fingers. Lasne also had the idea of changing the oval shape of the original pastry to evoke that of a… gold ingot. The financier was born! Source: Cuisine-Passion
This type of sweetness requires the presence of honey in the recipe in order to preserve them better and keep them moist for as long as possible.
75g icing sugar
115 g egg whites (4 whites)
20g manuka honey
75g ground almonds
1 g baking powder
1 pinch of salt
120g raspberries from the garden
1- Melt the butter in a hazelnut and off the heat add the honey and leave to cool. In a container, combine the ground almonds, icing sugar, flour, yeast, lemon zest and pinch of salt.
2- Add the egg whites to the powders and mix well with a spatula. Then add the hazelnut butter-honey mixture and mix again.
3- Preheat the oven to 180°C, lightly grease the molds as a precaution and for perfect unmolding. Fill the cavities 3/4 full and add a few raspberries.
4- Bake for about 12 to 15 minutes. Let cool completely and enjoy.
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