Classic French financiers
Soft and with a good taste of almonds, we love these little financiers! A quick and easy recipe to make for a snack...
Ingredients
- 100 g unsalted butter
- 65 g almond meal
- 35 g all-purpose flour
- 100 g icing sugar
- 1 pinch of salt
- 3 large egg whites
- 0,5 cc vanilla extract
- A few slivered almonds (optional)
Prepare in advance
- Prepare the brown butter: in a small saucepan, heat the butter in pieces over very low heat, stirring, until it takes on an amber-caramel hue. Immediately remove from heat, sieve to remove the foam and pour into a bowl to stop the cooking. Let cool for the rest of the recipe.
- Preheat the oven to 200° traditional heat. Butter the financier mold (except if the silicone one).
- In a large container, sift the ground almonds, flour, icing sugar and salt. Mix everything for a fine and homogeneous texture.
- Separately, loosen the egg whites with a fork (without whisking them). Then add them to the dry ingredients with the vanilla. Mix with a spatula/maryse. There should be no lumps. Do not overmix, just as much as needed.
- Finish by adding the warm brown butter, incorporate by mixing gently with the spatula/maryse.
- Pour the batter into the financial mold using a piping bag (for more precision) or using a tablespoon. Leave 2 millimeters of empty space in each indentation to prevent it from overflowing during cooking. Optional: sprinkle the top with a few slivered almonds.
- Bake for about 11-13 minutes (adjust according to your oven, as they are all different). The angles and the top of the financiers must be gilded.
- Leave to cool in the mold then unmold on a wire rack until completely cooled.
Notes
Financiers will keep at room temperature, in an airtight container, for about 4-5 days. I do not recommend the refrigerator because they would harden.