MIGNARDISES

Magnardises date back to the 19th century France, when pastry chefs backed small treats at the end of the day in the low residual heat of their ovens. The name 'mignardises' comes from an old french word meaning treats. Ingredients.......185gm of butter/ marg, 6 egg whites, 120gm of almond meal, 240 gm of icing sugar, 110gm of plain flour, 1 tbs of granulated nuts, 100gm of fresh / frozen raspberries/ blueberries. Preheat your oven to 180 deg C. Grease 2 x 12 hole mini muffin pans. Melt the butter/ marg and cool. Whisk egg whites in a medium bowl until frothy. Add the melted butter/ marg, almond meal, icing sugar and flour, stir until well combined. Divide the mixture between the muffin pan holes, sprinkle with nuts and top with a raspberry or blueberry. Bake for 15 minutes in the well preheated oven. Now stand the mignardise in the pans for 5 minutes before turning them out onto a wire rack top side up to cool. Enjoy sharing the 'treats' with family and friends, keep them in an airtight container. Well done!!!