Financiers are good petits fours to use egg whites in the easierst possible way (less complicated than macarons at least). It’s an easy recipe that one can learn at an early age and the outcome is just so amazing.
Financiers go well with coffee or tea at any moment of the day!
Ingredients Makes 24 mini financiers Prep: 15 min – Baking 15 min
50g all-purpose flour
150g icing sugar
100 g almond powder (pre-roasted in the oven)
1 tbsp matcha tea (slightly heaped)
A pinch of salt
140g of melted butter (to a brown-hazelnut colour)
90g egg whites at room temperature (3 eggs approx)
Optional but makes a good looking financier
Add 40 g of chocolate brisures, or place 1/2 cherry or 1/2 raspberry in the middle of each financier before baking
Icing sugar for dusting
Roast the almond meal/pwoder on a pan until slightly coloured and until it’s start smelling “almond”.
In the meantime, melt the butter until it stops bubbling and it turns brown hazelnut. Pass through a sieve and set aside.
Mix all solids and stir in the egg whites. Combine with a hand whisk (no need to overwork it).
Add the butter and stir until homogenous.
Preheat the oven at 180 degrees C (I sometimes go for 170 when I bake slightly bigger financiers).
The silicone prints look big but actually I just needed 1 teaspoon filling for each.
If you wish to add chocolate brisures (I just chopped a chocolate tablet), stir it in now.
If you are going for a berry option, spoon in the financier cases the batter at 2/3 of each print. place the berry in the middle.
Bake anywhere between 15 and 25 min depending on the form of the tins/cases/silicone prints you are using until golden from the edges.
And here is where they ended up
I like these financiers the next day because the matcha tea would have time to infuse. It’s irresistible with a cup of coffee.
You can put financiers in the fridge for 3 days or in the freezer for more. Thaw them before serving (best at room temperature).
Note: financier batter can be used as a base for cakes. just cover with cream and some fruits on the top.
Nada Kiffa is an Expert in Moroccan cooking and her recipes are coming from a lineage of Moroccan home and professional cooks.
Cooking classes and posted articles are inspired by her family life in Morocco and elsewhere. You will learn what makes a dish Moroccan before learning how to execute it. You will also learn how to work around recipes and cut corners without missing on the flavour.
View all posts by Nada