Raspberry Financiers
Financiers are one of my favourite French bakery treats. They’re nutty, buttery, dainty, delicious, and come in so many various shapes and flavours (which gives you a good excuse for testing every new one that comes your way). Speaking of which, I am excited to be sharing with you today, Mardi Michel’s recipe for raspberry financiers, from her debut cookbook In the French Kitchen with Kids: Easy, Everyday Dishes for the Whole Family to Make and Enjoy. And I am telling you right now, these are some of the best…
- Prep time
- 15 min
- Cook time
- 31 min
- Yield
- 24 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- Unsalted butter for greasing the pan
- 1/2 cup (113 g) unsalted butter
- 4 large egg whites
- 3/4 cup (150g) granulated sugar
- 1/2 cup(50g) almond meal
- 1/3 cup(50g) all-purpose flour
- 1/4 teaspoon fine sea salt
- Icing sugar, for sprinkling
- 12 raspberries
Instructions
- 1
Preheat the oven to 400˚F (200˚C). If you are using a nonstick mini muffin pan you may not need to butter them, but otherwise generously butter the cups of the pan.
- 2
Melt the butter either in a small pot on the stove-top over medium heat or in a microwave-safe bowl in the microwave for about 1 minute. Set aside to cool.
- 3
Beat the egg whites until frothy with handheld electric beaters on high speed, 1 to 2 minutes.
- 4
In a separate bowl, whisk together the sugar, almond meal, flour and salt.
- 5
Add the dry ingredients to the wet and fold them in gently with a rubber spatula until just combined.
- 6
Add the cooled, melted butter to the batter and use a rubber spatula to gently mix until the butter is completely incorporated.
- 7
Divide the batter between the cups of the muffin You can do this with a 11/2-tablespoon cookie scoop or a small spoon. Fill each cup almost to the top.
- 8
Just before you bake the financiers, cut 12 raspberries in half and place one half, cut side down, on top of each financier. Press down gently.
- 9
Bake for 10 to 12 minutes, or until the center is slightly puffed and the edges are golden and slightly crispy and coming away from the There may be cracks in the tops. That’s totally okay!
- 10
Remove the financiers from the muffin pan immediately and allow to cool on wire racks.
- 11
Once they have cooled completely, sprinkle them with icing sugar to serve. These are best eaten the day they are made, although they can keep for a couple of days in an airtight container at room temperature.