FINANCIERS
From Dorie Greenspan's blog at http://www.doriegreenspan.com/dorie_greenspan/2007/04/i_recently_got_.html. Financier molds can be gotten from housewares or kitchenwares stores; they should be about 3 3/4" x 2" x 5/8" and hold about 3 tbsp.
Provided by DrGaellon
Categories Dessert
Time 30m
Yield 12 cakes, 12 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter in a small saucepan. Continue to cook, watching closely, until the milk solids turn brown. Be very careful, as they will turn from brown to black-burnt in a split second.
- Mix almonds and sugar in a medium saucepan. Add egg whites and cook over low heat, stirring constantly with a wooden spoon. When the mixture is runny, slightly opaque and hot (about 2 minutes), remove from heat and stir in flour. Add melted butter slowly. Transfer to a bowl, cover tightly with plastic wrap (press plastic against surface of batter), and chill at least 1 hour, or up to 3 days.
- Preheat oven to 400°F Butter 12 financier molds or 12 mini-muffin cups, dust with flour, and discard excess (or use butter-and-flour baking spray). If using individual molds, line them up on a cookie sheet.
- Fill each mold/cup almost full (about 3 tbsp each). Bake for 13 minutes or until golden and springy to the touch. Cool a few minutes, then turn out onto a rack to cool completely.
Nutrition Facts : Calories 245.8, Fat 15.6, SaturatedFat 7.6, Cholesterol 30.5, Sodium 29.2, Carbohydrate 23.7, Fiber 1.1, Sugar 17.2, Protein 4.3
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