• Food Inc |
  • Recipes



Sugar 120g
Flour (sifted) 40g
Almond flour (sifted) 60g
Egg whites 2
Butter 100g


  • Melt the butter in a large saucepan on medium heat.
  • As soon as it is melted, whisk to keep it from separating. The bubbles will lessen, and the butter will become brown, or “noisette”.
  • Transfer to a bowl, and leave the sediments in the saucepan. You may use a cheesecloth to strain the butter thoroughly.
  • Combine sugar, flour and almond flour. Make a well and add the egg whites. Mix with a whisk until it is combined.
  • Add the butter gradually while whisking. Finish with a spatula to clean the side of the mixing bowl. Transfer to a piping bag.
  • Brush the financiers moulds with softened butter or cooking spray, and refrigerate.
  • Preheat the oven to 220°C. Pipe the batter into the financiers mould and tap the bottom of each mould to smooth the batter. Make sure not to fill more than ¾ of the mould.
  • Place the mould in the oven and lower the temperature to 180°C.
  • Bake for about 5-7 minutes depending on the mould size.
  • Remove from the oven and let the financiers cool down for 1 minute. Unmould the financiers and enjoy!