Almond Financiers Made With Fructose

If you have an excess of egg whites and need something to bake, look no further than this recipe for almond financiers.

Nope, I am not talking about money! What I am talking about is the lovely French cake that makes use of egg whites. I have been on an ice cream making mission. In fact, I could open an ice cream shop with all the flavours I have stashed in my freezer. Every ice cream recipe makes use of egg yolks and I have made enough meringues to last me a life time. I have a pavlova shell waiting for a dinner party and Dave has two containers of baby meringues for snacking on.  I have taken to freezing some egg whites as I have a recipe that calls for 10 of them,  but in the meantime last weekend I decided to make these beautifully soft financiers. They are usually made to be served as petit fours but I did not wait until after dinner to enjoy them. They are so easy to make and I am sure that over the summer I will be making a lot of financiers. I am planning on making one large one as I have a new ganache recipe to share. My heart shaped mould melted in the oven and so I am going to get myself a nice small mini loaf pan, that way I can make traditional financiers as they are meant to be shaped like bars of gold.

what do you do with your egg whites after making ice cream?

Almond Financiers Dipped In A Chocolate Hazelnut Spread

 

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Almond Financiers

Recipe Category: Baking
All Rights Reserved: Original Recipe from Larousse Gastronomique page 429

Ingredients

  • 25 g flour
  • 25 g ground almonds
  • 85 g fructose
  • 2 pinches salt
  • 2 egg whites
  • 37 g butter melted

Method

  • Preheat the oven to 200° Celsius
  • Place the flour, almonds, fructose and one pinch of salt into a bowl
  • Mix well
  • Place the egg whites and the other pinch of salt into another bowl
  • Beat until very stiff peaks form
  • Fold carefully into the dry ingredients
  • Quickly fold in the butter
  • Pour the batter into a prepared baking tin - you can use a muffin tin or a mini loaf pan
  • Bake for 15 minutes
  • Cool on a wire rack

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