The Catalan TableFinanciers
Delicious financiers with a slightly moist and fluffy texture, made with almond powder and sweetened with powdered sugar.
Ingredients
Servings
8
Measurement units
Ingredients
- 125 galmond powder
- 125 gpowdered sugar
- 100 gall-purpose flour
- 200 gegg whites
- 250 gbrowned butter
Nutritional Information
Per serving
Calculated for 8 servings
Calories
440 kcal
Protein
8.2 g
Fat
33.4 g
Carbohydrates
28 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
Step-by-step Guide
Prepare the Batter
- Preheat the oven to 180ºC.
- In a bowl, combine the ground almonds or hazelnuts, lemon zest, powdered sugar and sifted flour until even.
- Do not whip the egg whites; beat them only lightly to add a little air.
- Add the lightly beaten egg whites and stir with a hand whisk until combined.
- Add the hot, still-liquid brown butter and whisk thoroughly until the batter is uniform.
- Because the butter is added hot, it cooks the egg whites slightly.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes so the batter firms up.
- Transfer the batter to a piping bag and fill the molds about three-quarters full.
- Bake at 180ºC for 20-25 minutes, until lightly golden. At only 15 minutes they may remain a little raw.
- They should be only lightly browned and slightly underdone inside. Since the hot butter has already partly cooked the whites, avoid overbaking.
Recommendations & Tricks
- To achieve a moist interior that is slightly undercooked, bake the financiers at 180°C for about 12-15 minutes, depending on the oven, until the edges are golden but the center still moves slightly when the mold is shaken.
- Use silicone molds or grease metal molds with butter and a touch of cake flour to prevent sticking and facilitate the demolding of the financiers.
- When preparing the batter, ensure the melted butter is at room temperature before incorporating it with the other ingredients to prevent it from solidifying and altering the final texture.
- Sift the cake flour and powdered sugar together before mixing them with the other ingredients to achieve a finer and more homogeneous texture in your financiers.
Original recipe
View or download the original PDF document.