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Category: Desserts
Prep Time: Cook Time: Total Time:
4 egg whites
Scant 1 1/4 cups powdered sugar
11 tablespoons butter
Scant 1/2 cup flour
1/2 cup almond flour
1/2 pint fresh raspberries
Combine the egg whites and sugar in a medium bowl. Place the bowl
over a similar-sized saucepan to form a
double-boiler
filled with gently simmering water. Stir the egg whites and sugar
with a whisk just until the whites warm slightly and the sugar
dissolves. Remove from the heat and set aside.
In a small saucepan, cook the butter over medium heat until it
begins to brown and gives off a nutty aroma. Remove from the heat
to prevent the butter from overcooking. Set aside, but keep very
warm.
In a large bowl using a hand mixer, or in the bowl of a stand
mixer, begin whisking the egg white mixture at low speed. With the
mixer running, gently add the flour, followed by the almond flour,
and mix just to combine. Add in the warm butter in a thin stream,
mixing at low speed until it is incorporated. Scrape the sides and
bottom of the bowl, and continue to mix 10 seconds more to ensure
the batter is completely combined. Cover and refrigerate for at
least 1 hour, preferably overnight.
Heat the oven to 325 degrees. Spray or butter a tray of miniature
muffin molds. Fill the molds two-thirds full with batter, and place a
fresh raspberry on top of each. Place the tray in the oven and bake
30 to 40 minutes, until golden. Remove and cool on a wire rack.
Repeat with the remaining batter.
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Little Next Door's Raspberry Financiers
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Category: Desserts
Prep Time: Cook Time: Total Time:
4 egg whites
Scant 1 1/4 cups powdered sugar
11 tablespoons butter
Scant 1/2 cup flour
1/2 cup almond flour
1/2 pint fresh raspberries
Combine the egg whites and sugar in a medium bowl. Place the bowl
over a similar-sized saucepan to form a
double-boiler
filled with gently simmering water. Stir the egg whites and sugar
with a whisk just until the whites warm slightly and the sugar
dissolves. Remove from the heat and set aside.
In a small saucepan, cook the butter over medium heat until it
begins to brown and gives off a nutty aroma. Remove from the heat
to prevent the butter from overcooking. Set aside, but keep very
warm.
In a large bowl using a hand mixer, or in the bowl of a stand
mixer, begin whisking the egg white mixture at low speed. With the
mixer running, gently add the flour, followed by the almond flour,
and mix just to combine. Add in the warm butter in a thin stream,
mixing at low speed until it is incorporated. Scrape the sides and
bottom of the bowl, and continue to mix 10 seconds more to ensure
the batter is completely combined. Cover and refrigerate for at
least 1 hour, preferably overnight.
Heat the oven to 325 degrees. Spray or butter a tray of miniature
muffin molds. Fill the molds two-thirds full with batter, and place a
fresh raspberry on top of each. Place the tray in the oven and bake
30 to 40 minutes, until golden. Remove and cool on a wire rack.
Repeat with the remaining batter.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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