Blueberry Financier
Serves
12
Total Time
1hrs 8mins
Calories
278
Small, light moist... a financier! Ground hazelnut make these a little different but almond extract keeps them familiar.
- Unsalted butter
200 g (about ¾ cup)
- Egg white
6 (about 180 g)
- Almond extract
4 g (about ⅞ teaspoon)
- Powdered sugar
250 g (about 2 cups)
- All purpose flour
80 g (about ½ cup)
- Hazelnut flour
80 g (about ½ cup)
- Blueberries
50 g (about ¼ cup)
INGREDIENTS
- 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
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
