There’s a few recipes you can do when you have egg whites left over. I initially wanted to do ‘Ile flottante’ but I didn’t have more eggs to prepare a custard sauce so I thought the best was to do ‘financiers’ cake instead of the usually meringues o macarons.
I initially thought I had pistache but realised it was other grains so I had put almonds instead. They are absolutely super delicious, moist and tasty, I’m very happy with the results.
The recipe is inspired from the recipe of Christophe Michalak.
What do you need?
- 45g of flour
- 110g of egg whites
- 1 table spoon of honey
- 45g of almonds flour
- 120g of ice sugar
- 120g of butter
- Baking powder
- Smashed almonds
- Vanilla extract
- Pistache extract
- In a saucepan bring the butter to boil until it starts to get slightly brown and add the table spoon of honey. Mix well and let aside
- In your KitchenAid food processor, mix the ice sugar, flour, almonds flour and baking powder together
- Add the egg white slowly to the flour mixture and mix slowly until fully absorbed.
- Add slowly the butter to the mixture, continue to mix and add the pistache & vanilla extract.
- Butter a silicon financiers baking tray and spread the batter across. Sprinkle the smashed almonds on top.
- Cook for 13mn at 180°C with fan heat (temperature might differ depending on your oven, make sure to not over-bake)