Today I offer you a recipe for blueberry and lemon financiers, small cakes that are very soft and melting. It's hard to resist them.
Preheat the oven to 180°C, static heat.
In a saucepan, melt the butter over medium heat until it turns slightly brown. Let it cool.
In a bowl, sift the flour with the powdered sugar and almond powder. Mix.
In another bowl, whisk the egg whites and salt with a hand whisk until slightly frothy. Add the juice and zest of lemon and mix to incorporate.
Add the first mixture and whisk a little to achieve a smooth texture.
Add the cooled butter and whisk a little more to incorporate it.
Lastly, add the blueberries and gently mix with a spoon to incorporate them. I used fresh blueberries, but frozen blueberries can also be used. In this case, do not thaw them beforehand and add a teaspoon of flour to coat them.
Fill the molds (silicone for me, otherwise remember to grease and flour them beforehand) with the batter up to 3/4 of their height.
Bake for 25 minutes or until the surface is lightly golden.
Finally, let cool slightly, then remove from the mold and sprinkle with powdered sugar before serving.
0 servings
6
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