Set the oven temperature to 200C/mark 6 Butter 12 shallow bun, friand, or madeleine molds with butter. 60 grams of candied peel and 60 grams of dark chocolate are finely chopped and placed aside.

Place 180 grams of butter in a small saucepan and melt it over low to moderate heat, then observe as it turns dark, nutty gold. Be cautious not to allow it to burn. Set apart and allow to cool.

In a large mixing bowl, sift together 50 grams of plain flour and 180 grams of powdered sugar, then add 100 grams of finely ground almonds.

Grate 1 small orange finely (2 tsp) and combine it with the candied peel and chopped chocolate in a bowl.

Separate 5 eggs, reserving the yolks to make mayonnaise later, and beat the whites in a large basin until they reach the consistency of sloppy foam (not too stiff peaks as you would for meringue).

Make a well in the center of the ingredients, then add the beaten egg whites and melted butter and lightly combine.

Spoon the mixture into the buttered tins and bake for 10 to 15 minutes, or until the mixture has risen slightly. Ten minutes later, use a tiny palette knife to remove the cookies from their tins.

Make sure there are no egg white lumps in the cake batter, but avoid overmixing.

Do not remove your attention from the butter as it browns. It ignites in an instant. Remove from heat as soon as deep golden solids appear at the bottom.

You might replace the candied peel with roughly chopped pistachios.

Not having the standard baking tins for these cakes is not a problem. I had previously baked them in miniature tart pans.