Financiers are classic French almond cakes known for their moist, tender crumb and delicate nutty flavor. Using 5 egg whites, this recipe yields small, elegant cakes that are perfect for using leftover egg whites and creating a sophisticated treat. Their buttery richness combined with the crisp edges and soft centers makes financiers an irresistible snack or dessert.
Ingredients
- 5 large egg whites
- 100 g (3.5 oz) unsalted butter
- 100 g (3.5 oz) powdered sugar (icing sugar)
- 50 g (1.75 oz) all-purpose flour
- 50 g (1.75 oz) almond flour (finely ground almonds)
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Prepare the browned butter (beurre noisette): In a small saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams and then turns a golden brown color with a nutty aroma, about 5-7 minutes. Remove from heat and strain if desired to remove solids. Let cool to warm but still liquid.
- Mix dry ingredients: In a medium bowl, sift together the powdered sugar, all-purpose flour, almond flour, and salt. This ensures a smooth batter without lumps.
- Whisk egg whites: In a separate large bowl, whisk the 5 egg whites lightly with a fork or whisk just until frothy. Do not beat to stiff peaks; just enough to break them up and add some air.
- Combine wet and dry: Pour the dry ingredients into the egg whites and gently fold together using a spatula until just combined. Avoid overmixing to keep the batter light.
- Add browned butter and vanilla: Slowly drizzle the warm browned butter and vanilla extract (if using) into the batter while gently folding to incorporate. The batter should be smooth and somewhat thick but pourable.
- Preheat oven and prepare molds: Preheat your oven to 200°C (390°F). Grease and flour a financier mold or small muffin tin, or use silicone molds for easy release.
- Fill molds and bake: Spoon the batter evenly into the molds, filling about 3/4 full. Bake for 12-15 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Cool and unmold: Remove from oven and let the financiers cool in the molds for about 5 minutes, then transfer to a wire rack to cool completely. They will firm up as they cool.
Tips
- Butter substitution: For a dairy-free version, use vegan butter or coconut oil, but note the flavor and texture will differ.
- Almond flour quality: Use finely ground almond flour for a smooth crumb; coarse almond meal will make the texture grainier.
- Storage: Financiers keep well at room temperature in an airtight container for up to 3 days or freeze for up to 1 month.
- Common mistake: Do not overwhip the egg whites; they should be just frothy to maintain the delicate texture of financiers.
Serving Suggestions
Financiers are delightful on their own or paired with fresh berries and a dusting of powdered sugar. They also complement tea and coffee perfectly as a light, buttery snack. For a decadent touch, serve warm with a spoonful of whipped cream or a drizzle of honey.
Variations
Try adding finely chopped pistachios or hazelnuts in place of almonds for a different nutty flavor. Incorporate citrus zest—lemon or orange—for a bright, fresh note. You can also fold in small chocolate chips or dip the baked financiers halfway in melted dark chocolate for an indulgent twist.
Storage and Reheating
Store financiers in an airtight container at room temperature for up to 3 days to retain their crisp edges and moist interiors. For longer storage, freeze them wrapped tightly in plastic wrap and placed in a freezer bag for up to 1 month. To reheat, thaw at room temperature, then warm briefly in a 160°C (320°F) oven for 5-7 minutes to refresh their texture without drying them out.
Frequently Asked Questions
- Can I use whole eggs instead of egg whites?
- Traditional financiers rely on egg whites for their light texture and delicate crumb. Using whole eggs will result in a denser cake and alter the characteristic texture, so it’s best to stick with egg whites.
- What can I do if I don’t have almond flour?
- If you don’t have almond flour, you can finely grind whole blanched almonds in a food processor until powdery. Alternatively, a combination of finely ground hazelnuts or pistachios can be used, but the flavor will change.
- Why do my financiers turn out dry or tough?
- Overbaking or overmixing the batter can cause financiers to become dry or tough. Bake just until the edges are golden and the center is set. Also, be gentle when folding the batter to keep it light.
- Can I make financiers without browned butter?
- While browned butter adds a signature nutty flavor, you can use melted butter without browning it. The financiers will still be tasty but less rich and aromatic.
- How do I prevent financiers from sticking to the pan?
- Grease the molds thoroughly with butter and dust with flour or use silicone molds. Allowing the financiers to cool slightly before unmolding also helps prevent sticking.
- Can I add flavors like coffee or spices?
- Yes, you can experiment by adding a teaspoon of instant coffee granules dissolved in a bit of warm water or spices like cinnamon or cardamom to the dry ingredients for a unique twist.
Using 5 egg whites in this recipe makes it easy to utilize leftover whites from other baking projects while creating elegant, delicate financiers that showcase the perfect balance of buttery richness and almond flavor. With simple ingredients and straightforward steps, these financiers are a wonderful addition to any baking repertoire.
For an afternoon tea or a light dessert, these little cakes bring a touch of French patisserie charm to your kitchen with minimal fuss and maximum flavor.
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