Nutrition Facts
4 servings
4
Mint Financiers Recipe
I really like financiers. They are delicate, moist, and really good. Plus, they are practical for using up leftover egg whites. I already have several recipes on my blog, but I’m always up for trying new ones, as I love them so much. When I saw these mint financiers, I wanted to give them a try. I had fresh mint and it was the perfect opportunity to use it. I kept the idea but used one of my recipes for the preparation.
Ingredients
80 Butter
30 Flour
130 Confectioners' sugar
80 almond flour
3 egg whites
peppermint extract (to taste)
10 mint leaves
Directions
1
Preheat the oven to 180°C, static heat.
2
In a saucepan, melt the butter until it becomes slightly nutty. Let it cool.
3
In a bowl, sift the flour with the powdered sugar and almond flour.
4
In another bowl, whisk the egg whites with a hand whisk until slightly frothy. Then add the first mixture and whisk well to achieve a smooth and homogeneous texture.
5
Add the cooled butter and whisk a bit more to incorporate it. Then do the same with the mint extract and the coloring.
6
Finely chop the mint leaves and mix them into the batter.
7
Fill the molds (silicone for me, otherwise remember to grease and flour them beforehand) with the batter until 2/3 full.
8
Bake for 25 minutes or until a knife inserted comes out clean. Keep an eye on the oven as the cooking time depends on the size of the molds and the individual ovens.
9
Finally, let cool, then unmold and dust with powdered sugar before serving. You can find the detailed recipe on my blog, along with many other delicious recipes.
Ingredients
Ingredients
80 Butter
30 Flour
130 Confectioners' sugar
80 almond flour
3 egg whites
peppermint extract (to taste)
10 mint leaves
Directions
Directions
1
Preheat the oven to 180°C, static heat.
2
In a saucepan, melt the butter until it becomes slightly nutty. Let it cool.
3
In a bowl, sift the flour with the powdered sugar and almond flour.
4
In another bowl, whisk the egg whites with a hand whisk until slightly frothy. Then add the first mixture and whisk well to achieve a smooth and homogeneous texture.
5
Add the cooled butter and whisk a bit more to incorporate it. Then do the same with the mint extract and the coloring.
6
Finely chop the mint leaves and mix them into the batter.
7
Fill the molds (silicone for me, otherwise remember to grease and flour them beforehand) with the batter until 2/3 full.
8
Bake for 25 minutes or until a knife inserted comes out clean. Keep an eye on the oven as the cooking time depends on the size of the molds and the individual ovens.
9
Finally, let cool, then unmold and dust with powdered sugar before serving. You can find the detailed recipe on my blog, along with many other delicious recipes.
Notes
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