Financiers are classic French almond cakes known for their moist, buttery texture and delicate nutty flavor. This recipe uses just 2 egg whites, making it perfect for when you have leftover whites and want to create small, elegant cakes that bake quickly and beautifully. Their light crumb and golden crust make them an ideal treat with tea or coffee.
Ingredients
- 2 large egg whites
- 60 g (1/2 cup) powdered sugar (confectioners’ sugar)
- 40 g (1/3 cup) almond flour (finely ground almonds)
- 20 g (3 tbsp) all-purpose flour
- 60 g (4 tbsp) unsalted butter
- 1/4 tsp salt
- 1/2 tsp vanilla extract (optional)
Instructions
- Prepare the browned butter: In a small saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams and then turns a light golden brown with a nutty aroma (about 4-5 minutes). Remove from heat and strain if needed to remove solids. Set aside to cool slightly.
- Preheat the oven: Heat your oven to 190°C (375°F). Grease and flour 6 small financier molds or mini muffin tins, or line with paper liners.
- Mix dry ingredients: In a medium bowl, sift together the powdered sugar, almond flour, all-purpose flour, and salt. This ensures a smooth batter without lumps.
- Whisk egg whites: Lightly whisk the egg whites with a fork or small whisk until just frothy but not stiff. The goal is to aerate slightly, not to create peaks.
- Combine batter: Gradually fold the egg whites into the dry ingredients using a spatula, mixing gently until just combined. Then slowly pour in the warm browned butter and vanilla extract (if using), folding carefully until smooth and homogeneous. Avoid overmixing to keep the batter light.
- Fill molds and bake: Spoon the batter evenly into the prepared molds, filling about 3/4 full. Bake in the preheated oven for 12-15 minutes, or until the edges are golden and a toothpick inserted comes out clean.
- Cool and unmold: Allow financiers to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. This helps them set and prevents sticking.
Tips
- Butter substitution: For a dairy-free version, use vegan butter or coconut oil, but note this will slightly change the flavor and texture.
- Almond flour: Use finely ground almond flour (not almond meal) for the best texture. If only almond meal is available, pulse it in a food processor to a finer consistency.
- Storage: Store financiers in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month. Thaw at room temperature before serving.
- Common mistake: Avoid overwhipping the egg whites; they should be frothy, not stiff. Overwhipping can make the batter dry and tough.
Serving Suggestions
Financiers are delightful on their own, but they also pair beautifully with fresh berries and whipped cream or a dollop of lemon curd for a bright contrast. Serve them alongside a cup of black tea, coffee, or even a dessert wine for an elegant afternoon treat. They also make charming additions to brunch spreads or as petite desserts after a meal.
Variations
You can customize financiers easily by adding complementary flavors. Try folding in a teaspoon of finely grated orange zest or lemon zest for citrus notes. For a richer nutty flavor, substitute half the almond flour with hazelnut flour. Incorporate a teaspoon of ground cinnamon or cardamom for a warm spice twist. For chocolate lovers, add 1 tablespoon of cocoa powder to the dry ingredients or dip the cooled financiers in melted dark chocolate.
Storage and Reheating
Store financiers in an airtight container at room temperature for up to 3 days to maintain their moist texture. For longer storage, freeze them in a sealed container or freezer bag for up to one month. When ready to eat, thaw at room temperature for about 1 hour. To refresh their crisp edges, warm them in a preheated oven at 160°C (320°F) for 5 minutes. Avoid microwaving as it can make them rubbery.
Frequently Asked Questions
Can I use whole eggs instead of egg whites in this recipe?
Using whole eggs will change the texture and richness of financiers, making them denser and less airy. The traditional recipe relies on egg whites to create a light crumb and delicate structure, so it’s best to stick with egg whites for authentic results.
What if I don’t have almond flour? Can I substitute it?
Almond flour provides both flavor and moisture, so replacing it entirely will alter the cake’s texture. You can try substituting with finely ground hazelnuts or pistachios for a different nutty flavor. Avoid using regular flour as a direct substitute, as it won’t replicate the moistness or taste.
Why do financiers use browned butter?
Browned butter adds a rich, nutty depth that complements the almond flavor and enhances the overall aroma of financiers. It also contributes to the golden color and slightly crisp exterior. Using melted but not browned butter will result in a less flavorful cake.
How do I prevent financiers from sticking to the molds?
Properly greasing and lightly flouring the molds is key to easy release. Using silicone molds can also help as they are naturally non-stick. Allowing the financiers to cool slightly before unmolding prevents breakage and sticking.
Can I make this recipe gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free flour blend suitable for baking, you can make gluten-free financiers. Ensure your almond flour is gluten-free certified if you have severe allergies. The texture may be slightly different but still delicious.
What causes financiers to be dense or dry, and how can I fix this?
Overmixing the batter or overbaking can lead to dense or dry financiers. Be gentle when folding ingredients and watch the baking time closely. Using fresh almond flour and properly browned butter also helps maintain moistness. If your egg whites are overwhipped, the cake may become tough, so aim for just frothy whites.
With this simple 2 egg white financiers recipe, you can enjoy tender, buttery almond cakes with minimal ingredients and effort. Their elegant flavor and texture make them a perfect small treat or gift, showcasing the magic of classic French baking.
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