6egg whites - I used 180g6.3oz pasteurised egg whites + pinch salt
150g| 5 1/2 oz unsalted butterplus more for greasing the moulds
175g| 6oz icing sugar
85g| 3oz ground almonds
50g| 2oz walnuts
rose petals or freeze dried raspberries to decorate
200g| 7oz double cream
150g| 5 1/2 oz icing sugar
Cut the butter into cubes and put in a small saucepan. Cook over medium heat, swirling the pan, until the butter melts and turns a light brown. Take off the heat and cool.
Put the ground almonds, walnuts and rose petal in a mini food processor and process until finely ground.
Whisk the egg whites and salt in a stand mixer until they form soft peaks.
Sift the icing sugar and flour together and then fold into the egg whites together with the ground almonds.
Fold in the browned butter gradually until the batter is smooth. Mix in the rose water.
Transfer the batter to a piping bag and chill in the fridge for an hour.
Preheat the oven to 180C (350F). Pipe the batter into greased financier moulds or a greased silicone muffin pan.
Bake for around 20 minutes until the cakes are firm on top and colouring at the edges.
Transfer to a wire rack to cool completely.
Place all the ingredients for the rose cream in your stand mixer and whisk at low speed to combine. lncrease to maximum speed until you have firm peaks. Transfer to a piping bag fitted with a large star tip and pipe small rosettes over the financiers.
Sprinkle with rose petals or freeze dried raspberries and serve.