Financiers Recipe

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.

17 thoughts on “Financiers Recipe”

  1. Please forgive the potentially dumb questions… but is 5 egg whites about 10 oz? Also, what are the dimensions of a traditional financier mold. I’ll probably be substituting, but even if not I’ll be trying to avoid making “about 50”.

    1. Hey Brian! Yes, that’s about right. A large white is about an ounce, a large yolk about .75 ounce.


      – Joe

  2. p.s. Ignore question 1. I googled it and found that 1 USDA Large egg whit is about 30 grams (about 1 oz).

  3. Hi Joe, I usually convert all your recipes over to grams and did so here…
    Is it possible that there is a typo re the yield? My other financiers recipes come out to 30 to 35 grams each, but these would be 14g.
    Please advise


    1. Hey Paul!

      With me, any mistake is possible, however I went back and double-checked and all is as it should be as far as I can see. This yield is actually for little cookie-sized financiers, but don’t take it too seriously. Seems everyone uses different-sized molds for financiers. Just keep an eye on them as they bake!

      – Joe

  4. I learned something new today! Financiers are the little cakes I make to use up the leftover egg whites after I have made my weekly batch of mayo! I know them as Friands and bake them in a special muffin tin with oval holes. I like to add lemon zest to the cake recipe and drop two or three raspberries or blueberries on to each one before baking! They don’t last long in our house!

  5. Hello Joe,
    Checked your recipe and photos. Just a little suggestion: try to put the batter in the fridge for a couple of hours and then spoon it into the mould and in the oven. You will get a much smoother appearance and texture. It’s called in French (at least) le choc thermique.

  6. Hello
    Excellent site! I have a number of your pastries and will make more!
    (There is a typo where you mention Bobs red mill. )
    I have made financiers many times based on a french recipe. My molds are silicone as well but boat shaped (elongated and coming to a point at both ends) The pastry is sort of rustic, pretty easy to make and absolutely wonderful! I however only use all purpose flour and almond flour (no cake flour) and the egg whites are whipped and folded in. I also use the leftover beurre noisette to grease the molds (adds some nutty buttery flavour) and some of the brown bits in the batter DON’T hurt, as long as they aren’t burnt). I bake at 1 temperature but take them out after 4 min to put on some raspberries (traditional) or blueberries and then put them back in the oven for another 5 -6 min until they are a nice golden brown. Chopped pistachios used subtly is a nice addition as well. In our house they are gone before they have had a chance to cool!
    But again, informative site and I like your style and approach to baking.

  7. Hi Joe- great site. Made the financiers yesterday. Used muffin tins. Crispy-ish on the outside, but rather soft on the inside- bit like a dense muffin- correct texture? What am I looking for? Tasty overall- thanks! Great site!

    1. Sounds like you hit it to me, Kristy! It’s that caramelly outside and the tender, buttery inside that makes these so delicious.

      – Joe

    1. Hey Stephanie!

      I’m no sure there’s a set standard, but they’re usually about 2 1/2 inches long. That way you get a lot of crust relative to crumb…and it’s great with coffee. There are both mini versions and large versions, but that to me is the standard.

      Cheers and thanks for the question,

      – Joe

  8. Hello Joe!

    Wondering about the sugar. I’ve used a recipe several times that is very close to this (same amount almond flour and eggs, a bit less butter, etc.) but only 2/3 cup regular granulated sugar. Today I tried them using same recipe but with powdered sugar and I bumped the sugar to 1 cup. They seemed less sweet than “normal” but that might be my imagination. Wondering about granular vs powdered. Read your entries under baking ingredients about sugars and wondering – is there a difference in “potency” with granular vs powdered? Or maybe by weight 2/3 cup granular is close to much more (by volume) in powdered form? Thank you!


    1. Interesting question, Irv! A cup of powdered sugar weighs only a bit more than half that of regular granulated. So if you normally use 2/3 of a cup of granulated, that’s 4.5 ounces. A full cup of powdered sugar weighs 4 ounces, so yes indeed your new batch is a little less sweet — but only a little. You have a very finely tuned sense of taste, Irv!

      Cheers and thanks for the question,

      – joe

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