The history of financiers is full of poetry and uncertainty. Some claim that the name comes from the mold in the shape of a small gold bar, other that it was originally eaten by traders at the Paris stock exchange as a finger food.
Note that financiers are cake, not pastry.
It is thus best made in a financier mold, but you can do it in Madeleine pans too; they will disappear just as fast.
Ingredients
- 50 g. almond powder or almond meal (about 1/2 cup)
- 50 g. all purpose flour (between 1/3 and 1/2 a cup)
- 150 g granulated sugar ( 3/4 cup)
- 75 g butter (about 6.5 tbsp)
- 4 egg whites
- 1/2 tsp vanilla extract
- a dash of salt.
preheat oven to 325
In another mixing bowl, put the dry ingredients (but the salt) and the vanilla.
Melt the butter in the microwave. 45 seconds should it. The official recipe calls for beurre noisette but with so much almond, i am not sure it will make any difference. if you insist on doing it right, put the butter in a saucepan and cook it on low to medium heat until about 1/4 of it evaporates. The milk solids will separate from the butter milk and sink to the bottom and start browning.
In a mi
Add the whipped egg whites to the dry ingredients and combine carefully.
Add the butter and combine.
Spoon into the molds.
bake for about 15 minutes and unmold. Let them cool upside down so they can dry out a bit.