These delicious tea cakes are like little bars of gold. Fluffy and delicate, they'll inspire you to throw up a pinkie and have yourself an indulgent afternoon.
- Serves: 12 persons
- 1 ½cups/170 grams powdered sugar
- ½cup/65 grams almond meal
- ½cup/65 grams bread flour
- ½teaspoon/2 grams baking powder
- 2teaspoons/16 grams honey
- ½teaspoon vanilla extract
- ½cup 100 grams butter
- 6egg whites/180 grams
- Optional: 1/2 cup almonds, blanched and sliced, for garnish
Step 1Gather the ingredients and heat oven to 370 F.
Step 2Sift together the dry ingredients and add the honey and vanilla to this mixture.
Step 3Blend until combined in the bowl of a mixer fitted with the paddle attachment.
Step 4Melt the butter until it starts to brown, using caution to not stir the mixture.
Step 5Strain the browned butter and add to the dry ingredients. Mix well.
Step 6Add half the egg whites and mix to incorporate.
Step 7Add the remaining egg whites and mix at medium speed until the batter is smooth.
Step 8Ladle or pipe the batter into greased molds, two-thirds of the way up the mold. Garnish with almonds if desired.
Step 9Bake at 370 F for about 15 minutes or until done.
Step 10Gently remove the financiers from the molds and transfer to a cooling rack. Allow to cool before serving.