I tell you, the more time I spend making these sorts of ultra-simple preparations the more I wonder if I’ll ever truly enjoy fancy pastry again. I took these to a get-together last evening and had a ball watching people react to them. The pattern was the same with everyone: they picked one up off the buffet table, took a bite, chewed for a moment, then stopped, held it up and stared incredulously. What the heck ARE these things???
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: