Issue No. 18

Financiers
Financiers are an excellent handheld after-school snack. Essentially a tea cake
made with a touch of almond meal, these are a little more substantial than
madeleines. They come in various shapes, including rectangles and ovals, and here
we’re using a mini muffin pan because they’re easy to find and many people have
them in the kitchen already.
Makes 24 cakes
Prep time: 15 minutes
Bake time: 10 to 12 minutes
INGREDIENTS
Unsalted butter, for greasing the pan
1/2 cup (113 g) unsalted butter 4 large
egg whites
3/4 cup (150 g) granulated sugar
1/2 cup (50 g) almond meal
1/3 cup (50 g) all-purpose flour
1/4 teaspoon fine sea salt Icing sugar,
for sprinkling
Option: Raspberry financiers.
Just before you bake the financiers, cut
12 raspberries in half and place one
half, cut side down, on top of each
financier. Press down gently.
e Whole Family to Make and Enjoy by
a new cookbook for parents, children
e, delicious French dishes to your home
ardi shows that French food doesn't
le cookbook featuring recipes tailored
melettes, Croque-Monsieurs or Steak
Brûlée, readers will find many French
jects, and tips on how to get kids
d notion that French cuisine is too fancy
ering and encouraging instructions, kids
y of the week.
1. Preheat the oven to 400˚F (200˚C). If you are
using a nonstick mini muffin pan you may not need
to butter them, but otherwise generously butter the
cups of the pan.
2. Melt the butter either in a small pot on the
stovetop over medium heat or in a microwave-safe
bowl in the microwave for about 1 minute. Set
aside to cool.
3. Beat the egg whites until frothy with handheld
electric beaters on high speed, 1 to 2 minutes.
4. In a separate bowl, whisk together the sugar,
almond meal, flour and salt.
5. Add the dry ingredients to the wet and fold them
in gently with a rubber spatula until just combined.
6. Add the cooled, melted butter to the batter and
use a rubber spatula to gently mix until the butter is
completely incorporated.
7. Divide the batter between the cups of the muffin
pan. You can do this with a 11/2-tablespoon cookie
scoop or a small spoon. Fill each cup almost to the
top.
8. Bake for 10 to 12 minutes, or until the center is
slightly puffed and the edges are golden and
slightly crispy and coming away from the pan.
There may be cracks in the tops. That’s totally
okay!
9. Remove the financiers from the muffin pan
immediately and allow to cool on wire racks.
10. Once they have cooled completely, sprinkle
them with icing sugar to serve. These are best
eaten the day they are made, although they can
keep for a couple of days in an airtight container at
room temperature.
Pre order Mardi's fabulous cook book at: Eat.
Live. Travel.Write