For some the perfect financier is dense but not heavy, for others is light. For me, the financiers must be in the middle between dense and airy. It’s kind of difficult to explain but once you try them, you love them.
So fellas, here is my Financier recipe:
Adapted from: 750 g
Makes around 10 financiers
- 120g almond meal
- 150 g of icing sugar
- 90 g of all purpose flour
- 4 egg whites
- 100 g of unsalted butter
- a pinch of salt
Preheat the oven at 180°C
Melt the butter and set aside to cool.
In a mixing bowl, pass the flour, the icing sugar, salt and the almond meal through a sieve. Mix the whole
Add the egg whites one at a time mixing with a wooden spoon. Continue mixing until you have a uniform paste.
Without stopping to whisk, add the melted cooled butter. Continue to whisk until well incorporated.
Pour the mixture into the molds and bake for 15 minutes. Keep an eye on the financiers to make sure to not overcook them.
When ready, unmold them and let them cool on a wire rack.
Before serving, you can decorate each financier with some roasted slivered almonds and a lil of icing sugar.
Serve with milk or tea and enjoy,