Melt the butter in a pan and leave to cool a little.
Whisk the egg whites until frothy, then whisk in the icing sugar.
Gently stir in the butter, followed by the almonds, flour and finally chocolate.
Spoon into 14 mini financier moulds or 6 mini muffin moulds.
Bake for at 180C for 12 minutes or 15 minutes, depending on what size moulds are used or until golden, firm and well risen.
Leave to cool for a little, then turn out onto a wire rack to cool completely.
Notes
You can easily upscale the recipe depending on how many egg whites you have.Buckwheat flour works well too.Please note: calories are per serving. They’re approximate and will depend on exact ingredients used.