Macarons, financiers, ricciarellis are all made from egg whites and almond flour.
Is there a reason why egg whites get along so well with almond flour, and why yolks do not have a place in these recipes?
It is easy to see why in macarons since macarons are meringue based cookie, but financier does not use meringue and still calls for egg whites only.
Maybe the fat in the almond suffices to make the products rich, or maybe the coarse texture of almond needs to be countered with the moistness of egg whites, but they are just wild guesses I am making up.
I would like to know if there is an 'official' reason why egg whites and almonds go together.