Financiers are a terrific way to use up leftover egg whites. These days it’s popular to use silicone molds for financiers, and indeed that is probably the most convenient and least expensive way to go. Should you decide to use silicone, however, make sure to butter the form nonetheless as the extra butter will create the much-desired crispy outer crust. If you don’t want to use tart or financier molds, you can make them in muffin tins, just be sure to only put in about half an inch of batter. You’ll need:
8.75 ounces (1 2/3 cups) powdered sugar
1 ounce (4 tablespoons) all-purpose flour
1 ounce (4 tablespoons) cake flour
4.75 ounces (1 cup) ground almonds or almond flour
5 egg whites
6 ounces butter (12 tablespoons), browned
1/2 teaspoon vanilla extract
Have your ingredients measured and ready before you clarify your butter (you want it hot when it goes into the mixture). And did I also mention that you want your forms buttered and ready? Do that as well. Meanwhile, preheat your oven to 425 degrees Fahrenheit.
Now then, in a medium bowl, whisk together the powdered sugar, flours and almond flour. Stir in the egg whites, then the hot butter and vanilla. Fill the forms half way with the batter (you can spoon it in or pipe it if you prefer) and place them on a baking sheet.
Bake the financiers for 7 minutes, then reduce the heat to 375 and continue baking another 7 minutes. Lastly, turn off the oven and let them bake another 7 minutes. Remove them from the oven and turn them out onto a piece of parchment paper placed on a rack. Serve warm or cooled. Makes about 25 1″ x 3″ financiers or 50 very small cookie-style versions.