I always run into a predicament after making cream puffs and pastry cream…and that is what am I to do with my egg whites? Sure I can make macarons, but sifting almond flour three times and then working myself into a nervous wreck about whether they’ll come out the right texture isn’t my idea of fun. Luckily, financiers, or little French tea cakes, can take care of that problem. With five ingredients, some zest, and less than an hour (not including waiting time), you can whip up the most golden, buttery cakes to accompany a cup of afternoon tea. Or in this weather, eat them with ice cream.
150g unsalted butter
30g all purpose flour
80g almond flour
120g egg whites
Some orange zest (optional)
Blueberries or other fruit (optional)
1. For your beurre noisette, heat the butter in a saucepan over medium fire until it starts to brown. You’ll know it’s done when you start to smell rich caramel toffee. Sieve for the brown solids and set aside to let cool.
2. In a bowl, mix together the egg whites, sugar, flour, almond flour, and orange zest. It should drop down in runny ribbons.
3. Whisk in the cooled butter until incorporated and let batter sit in the refrigerator for an hour (you can leave it overnight).
4. Preheat the oven to 375 degrees Fahreneheit (185 degrees Celsius), butter your molds, fill them, top with blueberries or any other fruit of your choice, and bake for about 12 minutes or until golden. Bigger molds will take longer, so be sure to test with a toothpick (it should come out clean). They should be a bit springy to the touch.