Tuesday, September 9, 2008

Worth Their Weight in Gold: Financiers

I'd been wanting to add financiers to my repertoire for a while, and Aisha from A Piece of Cake told me about this recipe for Raspberry Financiers.

I only had one tray of the mini-muffin molds the recipe calls for, and didn't want that single tiny tray baking by itself for 30 minutes, so I also used 10 tartlet molds measuring 1¾ inches across and ½ inch deep, and they worked well (same amount of time in the oven). If you have rectangular molds, you can bake them in their traditional shape resembling gold ingots. They are tasty, and perfect for teatime!

Little Next Door's Raspberry Financiers

Total time: 1 hour, 10 minutes plus chilling time for the dough
Servings: Makes 2½ dozen
  • 4 egg whites
  • 1¼ cups powdered sugar
  • 11 tablespoons butter
  • ½ cup flour
  • ½ cup almond flour (I just ground up blanched almonds very fine in a food processor)
  • ½ pint fresh raspberries
  1. Combine the egg whites and sugar in a medium bowl. Place the bowl over a similar-sized saucepan to form a bain-marie or double-boiler filled with gently simmering water. Stir the egg whites and sugar with a whisk just until the whites warm slightly and the sugar dissolves. Remove from the heat and set aside.
  2. In a small saucepan, cook the butter over medium heat until it begins to brown and gives off a nutty aroma. Remove from the heat to prevent the butter from overcooking. Set aside, but keep very warm.
  3. In a large bowl using a hand mixer, or in the bowl of a stand mixer, begin whisking the egg white mixture at low speed. With the mixer running, gently add the flour, followed by the almond flour, and mix just to combine. Add in the warm butter in a thin stream, mixing at low speed until it is incorporated. Scrape the sides and bottom of the bowl, and continue to mix 10 seconds more to ensure the batter is completely combined. Cover and refrigerate for at least 1 hour, preferably overnight.
  4. Heat the oven to 325ยบ. Spray or butter a tray of miniature muffin molds (our molds measured 1¾ inches wide by ½ inch deep). Fill the molds two-thirds full with batter, and place a fresh raspberry on top of each. Place the tray in the oven and bake 30 to 40 minutes, until golden. Remove and cool on a wire rack. Repeat with the remaining batter.

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