Ingredients
- 100 g ground almonds
- 80 g flour
- 1/2 cup maple syrup
- 4 egg whites
- 120 g brown butter
- pinch salt
Method
- Mix almonds, flour, salt.
- Stir in maple syrup and egg whites.
- Fold in warm brown butter.
- Fill buttered molds, bake at 185°C for 15 min.
- Cool slightly, unmold.
Conversion and rationale
Original sweetener (classic version): 150 g icing sugar
Conversion used: Use 1/2 cup maple syrup instead of 150 g icing sugar; reduce nothing—almond flour absorbs moisture; oven 200°C→185°C.
Why Quebec maple syrup: Maple echoes the nutty brown butter with amber sweetness; a Québec product enriching the classic with terroir.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →