Cake Flour 20g
Baking Powder 1 teaspoon
Almond Powder 25g
Icing Sugar 35g
Egg Whites 50g
Unsalted Butter 25g
Ground Espresso 1.5 teaspoon
Crushed Almond 35g
Tools & Equipment:
Sift cake flour and baking powder (Ingredient “A”).
Dissolve the coffee granules in the boiling water. Set aside to cool completely.
Preheat the oven to 392°F (200°C).
Make the brown butter. Place the butter in a saucepan and cook over a low heat until the butter is melted. Then turn the heat up to medium high and continue to cook. Leaving the butter to bubble up and gradually turning brown. Set the brown butter aside and leave to cool slightly.
Whisk in the almond powder into Ingredient “A”.
Place the egg whites in a bowl and whisk to froth them up a little bit. Add about 1/3 of egg whites into the dry ingredients and mix well. Add another 1/3 of the egg whites and mix again. Then mixing the remaining egg whites and dissolved coffee granules until just combined.
Add the brown butter gradually, scrape the side and bottom and mix until the batter is thick and smooth.
Butter the baking pan, dust with flour and tap away any excess.
Transfer the mixture to pan and sprinkle some crushed almond pieces on top of the mixture. Bake them at 200°C for about 25 minutes.
Let the financiers cool for about 3 to 5 minutes. Then flip the pan and turn them out of the pan and put the financiers on a rack to cool.
The financiers go great with a cup of tea and are perfect as a little treat for friends and families.
The financiers keep well for about 3 days in an air-tight container at room temperature.
Watch closely when preparing the brown butter. Keep stirring the butter to avoid not to burn out.
The brown butter should still be warm when folding into the mix. Don’t be too hot and it will cook the egg whites. On the other hand, don’t be too cool as it will be hard to incorporate.