Summer is here, and it’s the perfect time to cool off with some frozen delights! But when we talk about ice cream, we also mean a wonderful use of egg yolks. And most importantly, a good surplus of egg whites.This is the perfect excuse to make these coffee and pecan financiers by Chef Ottolenghi, taken from his must-have book “NOPI.” This recipe has been on my to-do list for quite some time, and today, I can finally say it’s done. Financiers are easy to make and absolutely irresistible. Especially when served warm with a coffee-infused cream that’s so light, it…