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Categories:Viewed: 30 - Published at: 7 years ago
Ingredients
- Financiers
- 6.2 ounces Icing sugar
- 5.3 ounces Butter no salt
- 5.3 ounces Egg whites (4 large or 5 medium)
- 3 ounces Pistachios ground - no salt, no skin
- 1.8 ounces Flour - all purpose
- 1/2 tablespoon Rose Water
- 1 teaspoon baking powder
- pinch of salt
- Raspberry Sauce
- 7 ounces Raspberries
- 1/2 cup Sugar
- 1/2 cup water
Method
- Pre-heat the oven to 425 degrees.
- Butter and flour Financier rectangular moulds. If using non-stick silicone moulds no need to prepare. You can find them online in the US.
- In a small pan melt the butter until it turns golden brown. Allow to cool.
- In a bowl, measure the icing sugar, flour, ground pistachios, salt and whisk to remove any lumps. Add the egg whites, the Rose Water and the cooled brown butter and stir with a whisk or spatula, until smooth.
- Fill the moulds to 3/4. Put 2 or 3 fresh raspberries on top and put in the oven. Immediately lower the temperature to 400 degrees and bake 3 minutes.
- Lower the temperature to 350 and bake another 5 to 7 minutes or until golden brown.
- Allow to cool in moulds.
- For the Raspberry Sauce: In a pan add the sugar and water and bring to a boil. Lower the heat and simmer 3 minutes until mixture gets syrupy. Process the remaining raspberries with the sugar syrup. Strain through a fine mesh sieve, pressing with a rubber spatula.
- Serve the Financiers with the raspberry Sauce.
