I have some leftover egg whites when I made some ice cream last week, and remembered this recipe that uses only egg whites, Financiers, from Bourke Street Bakery cookbook. These financiers are topped with fresh strawberries, but I've used frozen strawberries instead.
Simple, easy and the batter takes only minutes to mix. Recipe makes 12 financiers which are baked in a 12-hole muffin pan. I have made only half a recipe, as the leftover egg whites are enough for half a recipe. And I've used a muffin pan with slightly smaller holes than the regular-sized muffins, and yield 8 financiers. I've reduced the icing sugar slightly, used only 100gm for half a recipe.
Bake the financiers until they are golden brown.
These financiers are really moist, tender and yummy. Makes the perfect tea-time treat.
Financiers with Strawberry
(adapted from "Bourke Street Bakery", Paul Allam & David McGuinness)
150gm (5-1/2oz/1-1/2 cups) ground almonds
90gm (3-1/4oz) plain (all-purpose) flour
240gm (8-3/4oz) icing (confectioners') sugar, sifted
1 teaspoon baking powder
280ml (9-3/4fl oz/about 8) egg whites
250gm (9oz) unsalted butter, melted
6 strawberries, hulled and halved
Preheat the oven to 190C (375F/Gas 5). Lightly grease a standard 1/2 cup 12-hole muffin tin with butter.
Put the ground almonds, flour, icing sugar and baking powder into a large mixing bowl. Add the egg whites, a little at a time, whisking well after each addition. Pour in the melted butter and whisk through until just combined.
Spoon the mixture into the holes in the prepared tin until they are almost full. Gently place a strawberry half into the top of each financier. Bake in the oven for about 30 minutes, or until they are golden and a skewer inserted into the centre comes out clean. Turn out onto a wire rack to cool and serve.
I am linking this post with "Best Recipes For Everyone event, "Fun With Almond April 2015" host by Fion of XuanHom's Mom Kitchen Dairy and co-host by Doreen of my little favourite DIY.