Mini Muffin Pan Financiers
Classic bite sized financiers made in a mini muffin pan -
so you don't have to buy a new pan!
If you've never had the pleasure of trying one, financiers are best described as chewy, dense almond cakes. These little French cakes are extremely balanced and minimally sweet. Simplicity at its finest!
Active Time: 20 Minutes, Total Time: 45 Minutes
Financiers are lovely without fruit, but I prefer to add a slice. Each mini cake here has half of a sweet, dark cherry. I recommend using about a quarter size of any fresh fruit per cake, if you wish.
You may also make these in a regular size muffin pan, simply change the oven temperature to 350F and bake around 25 minutes instead.
I enjoy slicing the cherries in half individually and removing the pit by hand, to preserve each cherry's heart-like shape. Plums, peaches, nectarines, and other stone fruit, will provide a more efficient fruit preparation experience. But, there's something about the slow meditation of pit-removal, if you ask me.
Mini Muffin Pan Financiers
24 servings
Ingredients
7 tablespoons salted butter (99g) browned
4 egg whites (95g)
½ teaspoon vanilla extract
1 cup confectioners sugar (110g)
5 tablespoons all-purpose flour (40g)
½ cup almond flour (75g)
½ teaspoon baking powder
24 small slices of fresh fruit (optional, but recommended)
Procedure
Preheat the oven to 375 F and generously grease your mini muffin pan with butter.
Begin heating a small pan at medium heat, add the butter and let it come to a deep brown. Meanwhile, separate your egg whites and set them aside. Prepare fruit slices, and set aside.
Sift all the dry ingredients into a medium size bowl. Add the egg whites and vanilla extract and whisk by hand or with a mixer until well combined (30-45 seconds).
Scrape down the sides of the bowl with a spatula, then quickly whisk in the hot browned butter. Finish off the mixing with your spatula and quickly move on.
Waste no time, the batter should go into the greased tin as quickly as possible. I quickly poured my batter into a piping bag, then easily dispersed it between the muffin cups. Place your fruit atop each cake.
Bake the financiers for 15-17 minutes on the center rack.
Let cool about 10-15 minutes in the tin, then pop them out. (I ate about 5 while taking them out of the pan! It is a dangerous task.)
Financiers are best enjoyed within 3 days of baking, keep them sealed in an airtight container on the counter. I love to have them with coffee or as a small breakfast snack.
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Signed,
The Mellow Baker