• 200 g egg white
  • 200 g harissa
  • 70 g flour
  • 120 g ground almonds
  • 150 g butter
  • 15 g smoked oil

To prepare

Beat the egg white and harissa in the food processor until frothy. Combine the flour and ground almonds and gradually add to the egg white mixture. Finally, melt the butter and smoked oil and add to the mixture. Pour into madeleine moulds and bake in the oven on the hot air setting at 160 °C for 10 minutes. Serve with a variety of garnishes – the only limit is your imagination!

Cooking level

10 minutes | Hot air setting at 160 °C