These lemon raspberry financiers are irresistible! Light and fruity, they'll brighten up your afternoon tea! Recipe by Pastry Freak.
Ingredients
90g of butter (or margarine)
160g of icing sugar
65g of T45 flour
60g of almond flour
2 g of baking powder
1 pinch of salt
165g of egg whites (approximately 4-5 eggs)
1 organic lemon
24 fresh raspberries
Instructions
1 – In a saucepan, melt the butter and let it cook until it becomes a brown butter.
When the butter takes on an amber hue and gives off a good nutty smell, remove from the heat, filter and let cool to room temperature up to 40°C.
2 – In a mixing bowl, combine the icing sugar with the flour, almond flour, baking powder and salt.
3 – Add the egg whites and mix until fully incorporated. Stir in the lemon zest, then the cooled brown butter, and refrigerate for 2 hours.
4 – Place the financier mixture in a piping bag and then pipe into financier molds.
Place 2 fresh raspberries in the financier.
5 – Preheat the oven to 220°C then immediately lower to 200°C when putting the financiers in the oven.
Cook for 16 minutes. Halfway through cooking, lower the oven temperature to 190°C.
The financiers should be lightly colored around the edges.
In pictures:
Notes
Brown butter is ready when it stops "singing." It's the caramelization of the butter's casein that gives it its subtle nutty flavor and amber hue. Be careful not to let it burn!
For a lighter texture, you can whisk the egg whites until stiff peaks form and gently fold in the sifted icing sugar. Then, fold in the dry ingredients.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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