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Financiers
Recipe Summary
Yield: Makes 3 cups batter, enough for about 12 bars (About 1 1/2-by-3-inches)
Ingredients
Ingredient Checklist
1/2 cup plus 2 tablespoons almond flour ( lepicerie.com)
8 ounces (2 sticks) unsalted butter
1/2 cup plus 2 tablespoons cake flour (not self-rising)
3 cups confectioners’ sugar
8 large egg whites, room temperature
Vegetable oil or cooking spray, for pan
Orange Glaze, optional
Gallery
Financiers
Recipe Summary
Yield: Makes 3 cups batter, enough for about 12 bars (About 1 1/2-by-3-inches)
Gallery
Financiers
Financiers
Financiers
Recipe Summary
Yield: Makes 3 cups batter, enough for about 12 bars (About 1 1/2-by-3-inches)
Recipe Summary
Yield: Makes 3 cups batter, enough for about 12 bars (About 1 1/2-by-3-inches)
Yield: Makes 3 cups batter, enough for about 12 bars (About 1 1/2-by-3-inches)
Makes 3 cups batter, enough for about 12 bars (About 1 1/2-by-3-inches)
Ingredients
Ingredients
- 1/2 cup plus 2 tablespoons almond flour ( lepicerie.com)
- 8 ounces (2 sticks) unsalted butter
- 1/2 cup plus 2 tablespoons cake flour (not self-rising)
- 3 cups confectioners’ sugar
- 8 large egg whites, room temperature
- Vegetable oil or cooking spray, for pan
- Orange Glaze, optional
Directions
Preheat oven to 350 degrees. Spread almond flour evenly on a rimmed baking sheet. Toast until browned, 8 to 10 minutes. Remove from oven, and raise heat to 375 degrees. Meanwhile, melt butter in a small saucepan over medium heat until browned, about 8 minutes. Immediately transfer to a bowl with browned bits. Let cool.
Combine flours and sugar in the bowl of a mixer. Add whites, and beat on medium speed until combined and sugar is incorporated. With machine running, pour in browned butter (with brown bits) in a slow, steady stream. Continue to beat for 3 minutes. Batter can be refrigerated for up to 3 days.
Coat a cast-iron pan with oil or cooking spray, and fill halfway with batter. Bake until dark gold (time will vary depending on size of pan). Remove from oven, and immediately transfer financiers from pan to a wire rack. Let cool. Coat each with glaze if desired, or serve immediately.
Reviews (8)
Add Rating & Review
Reviews (8)
Add Rating & Review
Add Rating & Review
Martha Stewart Member
Rating: Unrated
01/12/2014
Has anyone made this? It specifies that it makes 12, but it looks like a double recipe, unless Martha's cakes are twice the size of normal financiers. It also seems like it has more than twice as much sugar in proportion to the other ingredients compared to other recipes, which makes me think they will turn out overly sweet.
Martha Stewart Member
Rating: Unrated
10/14/2011
This recipe is a big fiasco, the financiera whent down in the oven they shrank ugly, what a waste of ingredients. No more martha's recipes not one has come out fine.
Martha Stewart Member
Rating: Unrated
10/12/2011
Use cornbread stick pans...they are almost identical to these called for in the recipe. These are almost like Madelaines.
Martha Stewart Member
Rating: Unrated
11/14/2009
Yes, you need to use the almond flour... that is what give financiers their signature flavor.
You absolutely don't need that pan! Just use a mini muffin pan and grease it well with butter first.
Martha Stewart Member
Rating: Unrated
11/11/2009
I am wondering if you can just put the batter into a pastry bag with a star shaped tipped and squeeze the financiers out in straight lines. Do you think the shape will hold without a pan?
Martha Stewart Member
Rating: Unrated
11/11/2009
Can one use regular flour instead of almond flour? Has anyone tried that?
Martha Stewart Member
Rating: Unrated
11/11/2009
There's a recipe for raspberry financiers on this website too. I noticed the icon with picture to the side of this recipe. You bake them in a mini-muffin pan. Maybe you can substitute that for the cast iron pan.
Martha Stewart Member
Rating: Unrated
11/11/2009
I don't have the needed cast iron pan. What may I use as an acceptable substitute?
Martha Stewart Member
Rating: Unrated
01/12/2014
Has anyone made this? It specifies that it makes 12, but it looks like a double recipe, unless Martha's cakes are twice the size of normal financiers. It also seems like it has more than twice as much sugar in proportion to the other ingredients compared to other recipes, which makes me think they will turn out overly sweet.
Rating: Unrated
Rating: Unrated
10/14/2011
This recipe is a big fiasco, the financiera whent down in the oven they shrank ugly, what a waste of ingredients. No more martha's recipes not one has come out fine.
Rating: Unrated
10/12/2011
Use cornbread stick pans...they are almost identical to these called for in the recipe. These are almost like Madelaines.
Rating: Unrated
11/14/2009
Yes, you need to use the almond flour... that is what give financiers their signature flavor.
You absolutely don't need that pan! Just use a mini muffin pan and grease it well with butter first.
Rating: Unrated
11/11/2009
I am wondering if you can just put the batter into a pastry bag with a star shaped tipped and squeeze the financiers out in straight lines. Do you think the shape will hold without a pan?
Can one use regular flour instead of almond flour? Has anyone tried that?
There's a recipe for raspberry financiers on this website too. I noticed the icon with picture to the side of this recipe. You bake them in a mini-muffin pan. Maybe you can substitute that for the cast iron pan.
I don't have the needed cast iron pan. What may I use as an acceptable substitute?
All Reviews for Financiers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Financiers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
