Recipe by Kenny Chen & Ellen Dong of MGM Macau – Dilmah Real High Tea Global Challenge Gold Medal Winners
350g icing sugar
150g almond powder
350g egg whites
3g baking powder
50g poppy seed
2pc tonka bean
Preheat the oven to 180°C.
Whisk the egg white and the icing sugar together until light and fluffy. Add the ground almond and the flour and baking powder mix well using a whisk.
Melt the butter and cook over a gentle heat until it turns a nutty brown color. Add to the almond mixture. Allow to cool and then fold in the poppy seed and tonka bean.
Place the mixture into silicone molds and bake in the oven for 10 minutes.