INGREDIENTS

3 eggs.
150 g of sugar.
200 g of flour.
100 g of butter.
50 g of pistachio powder.
50 g Halwa Chamia Papillon with pistachios.

PREPARATION

Preheat the oven to 180°C.
whisk the egg whites until stiff.
Melt butter and allow to brown without burning, then set aside.
Mix the flour, sugar, pistachio powder and Halwa Chamia with pistachios.
Stir in beaten eggs and chilled butter.
Divide among the silicone madeleine moulds.
Cook for 12 minutes.
Leave to cool in the open oven before unmolding.