To make a beurre noisette, you need to melt the butter in a small sauce pan. Boil until it becomes light brown. Pour into a bowl and let cool. Place sugar and water in a pan. Simmer until the sugar dissolves, stirring contininuously. Bring to a boil, turn off after about 1 minute. Add the raisins to the hot syrup and leave to cool. Preheat oven to 400 F. Beat the egg whites until they start to foam, but still are not whipped. Continuing to whisk, gradually add sugar. Beat until thick and creamy. Add the sifted flour and ground almonds, beat for a short time just to mix, add the cooled beurre noisette . Derain the raisins and add to mixture. Spoon the mixture into molds for financiers 3 x 1 1/4 x 1 1/4. Bake for 20 minutes. Then remove from oven and place on a wire rack to cool. Mix all the ingredients for the deep. I will tell you one trick - for the perfect moisturising, you need to pour the liquid into a spray. The process became much easier. Spray financiers, while they are still hot.