Blueberry Financier

by

Drop

POSTED Fri, February 5, 2016

Serves

12

Total Time

68 MINS

Calories

278

Small, light moist... a financier! Ground hazelnut make these a little different but almond extract keeps them familiar.

recipe-image

    INGREDIENTS


  • Unsalted butter icon
    Unsalted butter

    200 g (about ¾ cup)

  • Egg white icon
    Egg white

    6 (about 180 g)

  • Almond extract icon
    Almond extract

    4 g (about ⅞ teaspoon)

  • Powdered sugar icon
    Powdered sugar

    250 g (about 2 cups)

  • All purpose flour icon
    All purpose flour

    80 g (about ½ cup)

  • Hazelnut flour icon
    Hazelnut flour

    80 g (about ½ cup)

  • Blueberries icon
    Blueberries

    50 g (about 91)

    METHOD


  • 1. Grease 2 clean mini muffin pans
  • 2. Add unsalted butter to a clean small glass bowl
  • 3. Heat until melted then set aside
  • 4. Add egg white and almond extract to a clean medium bowl
  • 5. Whisk until stiff peaks form
  • 6. Add powdered sugar, all purpose flour and hazelnut flour to a clean large mixing bowl
  • 7. Mix until combined
  • 8. Fold eggs into batter gently
  • 9. Pre-heat oven - 191°C
  • 10. Transfer content of small glass bowl to batter and mix
  • 11. Transfer batter to 2 mini muffin pans
  • 12. Add blueberries to a clean small bowl
  • 13. Press fruit into 2 mini muffin pans gently
  • 14. Bake until golden brown - 18 min, 191°C
  • 15. Turn out onto cooling rack

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