Rosé and raspberry financiers

Method

1. A couple of hours before you start, put the raspberries in a bowl with the rosé wine and leave to macerate.
2. Heat the oven to 180°C/160°C fan/ gas 4. Put the butter in a pan and melt over a medium heat. Bubble until it’s light brown with a nutty smell. Don’t boil it too hard or for too long or it will burn. Leave to cool.
3. Using an electric hand mixer, beat the egg whites in a large clean bowl to medium-stiff peaks. In another bowl, mix the ground almonds, flour and icing sugar. Gently fold the flour mix into the egg whites, using a metal spoon in a figure-of-eight motion. Add the melted butter in a steady stream, then stir until smooth. Chill the batter for 1 hour.
4. Drain off any excess liquid from the raspberries. Classic financiers are made in small rectangles (to resemble bars of gold) but you can also use small muffin trays. Fill your moulds halfway up with the batter, then drop a couple of rosé soaked raspberries on top of each before covering with the remaining batter.
5. Bake for 25-30 minutes, depending on the size of your moulds, until golden brown. Leave to cool in the moulds for 10 minutes, then remove, dust with icing sugar and serve warm or cooled.