Preheat the oven to 180°C.
Place the pistachios and the ground almonds in a blender and blitz to a fine powder. Use a spatula to mix together the egg whites, icing sugar and ground almond and pistachio mixture. Melt the butter in a saucepan and keep on the heat until dark and golden then mix with the other ingredients.
Fill the moulds with the financier mix. Place a morello cherry in the centre of each financier, transfer to the oven and cook for 10-12 minutes.
Heat a frying pan to hot, add the caster sugar to the pan and melt without stirring to make a caramel. Add the raspberries to the pan and deglaze with the tomato vinegar. Cook for 5 minutes then transfer to a blender and blitz to make a drizzle, adding a little water if necessary.
Remove the financiers from the oven and allow to cool before turning out of the moulds. Decorate with the raspberry drizzle to serve.
«150g of egg whites is equivalent to the whites of 5 eggs.»