The preparation

• Melt the butter and whisk the egg whites.
• Blend in the flour with the butter then add the egg whites, 1 pinch of salt and the curry.
• Cover the batter with film wrap and let sit in the refrigerator for 2 hours.
• Preheat the oven to 170°C and cover the baking tray with parchment paper.
• Put a teaspoon of batter onto the paper and flatten to make round shapes. Do the same with the rest of the batter.
• Sprinkle a third of them with sesame seeds another third with poppy seeds and the last third with Herbes de Provence.
• Let cook for about 6 minutes until they are golden brown. Sprinkle with fleur de sel once they are out of the oven.
• Melt the butter and whisk the egg whites.
• Blend in the flour with the butter then add the egg whites, 1 pinch of salt and the curry.
• Cover the batter with film wrap and let sit in the refrigerator for 2 hours.
• Preheat the oven to 170°C and cover the baking tray with parchment paper.
• Put a teaspoon of batter onto the paper and flatten to make round shapes. Do the same with the rest of the batter.
• Sprinkle a third of them with sesame seeds another third with poppy seeds and the last third with Herbes de Provence.
• Let cook for about 6 minutes until they are golden brown. Sprinkle with fleur de sel once they are out of the oven.