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Makes eight 9 cm in diameter disposable aluminium moulds
- 200g bilberries
- 100g unsalted pistachio nuts
- 100g sifted flour + 20g for the moulds
- 300g caster sugar
- 150g butter + 30g for the moulds
- 8 egg whites
- 2 pinch of Le Guérandais ground sea salt
Preparation time: 15 minutes
Cooking time: 20 minutes
Preheat oven to 200°C (gas 7)
Rinse the bilberries.
Butter and flour the moulds.
Ground the pistachio nuts in a mixer. Mix the ground pistachio nut with the flour, sugar and a pinch of Le Guérandais ground sea salt
Melt the butter and leave to cool.
Beat the egg whites with a pinch of salt until semi firm. Then delicately fold in the flour, sugar and ground pistachio nut. Add the melted butter followed by the bilberries and gently stir.
Place the mixture into the moulds and bake for 20 minutes.