Ingredients

⁣160g Sugar
125g Unsalted butter
60g Hot water
120g Ground almonds
75g Egg yolk
125g Egg white
125g Trimoline
75g Flour T55

Method

⁣Make a dry dark golden caramel with the sugar then stop the cooking with the hot water and add the butter after. Add the ground almonds, let it cool down then incorporate the egg yolk. Whisk the whites with the inverted sugar to make a meringue and fold this into the caramel base. Finally fold in the flour. Spread into a 40x30 frame on a silpat mat and cook in a deck oven for 12 minutes at 170°C top and bottom.

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