Raspberry Financiers
Raspberry Financiers are delightful little almond-based cakes that are a perfect balance of crispy on the outside and soft and tender on the inside. This French treat is made using egg whites, ground almonds, and a splash of melted butter, creating a moist, nutty texture. The addition of fresh raspberries in the center brings a burst of fruity sweetness that complements the rich almond flavor. Though traditionally baked in small, rectangular pans, a muffin pan works just as well for making these delicious, bite-sized treats. Perfect for using up leftover egg whites and great for any occasion.
Servings: 10
Calories: 200kcal
Ingredients
- 140 grams icing sugar
- 1 pack of vanilla -flavored sugar or 1 teaspoon of vanilla extract
- 50 grams flour
- 12 raspberries, organic preferably
- 80 grams ground blanched almonds
- 4 large egg whites
- 150 grams butter
- 1 pinch salt
Instructions
- Heat the oven to about 200°C (400°F).
- Melt the butter into a saucepan until it took some coloration but not until the point when it to. Take it off the heat and let it cool down.
- Mix icing sugar, vanilla-flavored sugar, flour, ground almonds and salt in a mixing bowl. Stir in egg whites one by one mixing well. Quickly pour in melted butter and fold into the mixture.
- Grease a muffin pan and spoon the mixture into each cup. Place a raspberry in the center pushing very slightly (if you push too much, the raspberries will sink in the bottom). Bake for 15 to 20 minutes until the financiers are golden brown.
- These small cakes are absolutely delicious and so quick and easy to make. It allows you to use egg whites that are common leftovers in other recipes.
Cooking Tips for Raspberry Financiers:
- Butter: Make sure to brown the butter for an enhanced nutty flavor, but don’t let it burn. It adds a deep richness to the cakes.
- Egg Whites: Ensure the egg whites are at room temperature for better volume when mixing them into the batter.
- Muffin Pans: If you don’t have a financier pan, a muffin pan works just fine! Simply grease the cups well to avoid sticking.
- Raspberries: Press the raspberries gently into the batter so they don’t sink to the bottom. If the berries are too soft, you can freeze them slightly before adding to the batter.
- Storage: These are best enjoyed fresh out of the oven, but they can be stored in an airtight container for up to 2 days.
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