Ingredients
Check off ingredients as you go
Makes 10 small tigrés
- 80 g (⅓ cup) butter or 65 g (¼ cup + 1 Tbsp) sunflower oil
- 75 g (⅓ cup) egg whites (about 2)
- 50 g (½ cup) powdered sugar (icing sugar)
- 25 g (3 Tbsp) potato starch
- 50 g (½ cup) almond flour
- 1/2 pinch salt
- 50 g (⅓ cup) chocolate chips
- 1/2 tsp vanilla extract (or orange blossom water)
For the chocolate ganache
- 60 g (2 oz) dark chocolate
- a little neutral oil or coconut oil
Melt the butter if you are using it, and let it cool slightly. Preheat the oven to 175°C (350°F).
Mix all the dry ingredients (potato starch, almond flour, powdered sugar, salt), then add the egg whites and the oil (or melted butter), your chosen flavoring (vanilla or orange blossom water) and finally the chocolate chips. Spoon into small molds (mini muffin or mini savarin molds) and bake at 175°C (350°F) for 15 minutes.
When they come out of the oven, let them cool slightly, then unmold gently and, if you like, fill the hollow with chocolate ganache (chocolate melted with a little oil). Let it set at room temperature or in the fridge for 20 to 30 minutes.
*** Tip: if you don’t have mini molds but do have a regular muffin pan, double the quantities! ***