by Sarah K
1 cup butter
2 Tablespoons earl grey leaves, ground
1 cup blanched almond slices
1 1/3 cup powdered sugar
6 Tablespoons cake flour
4 teaspoons baking powder
2 Tablespoons granulated sugar
Pinch of salt
5 large egg whites, room temperature, lightly beaten
1 teaspoon vanilla extract
Preheat oven to 375°F.
In a small saucepan over medium-low heat, melt butter, swirling pan occasionally, until the milk solids separate and sink to the bottom, become grainy and brown to the colour of hazelnuts. Remove from heat and strain to separate the solids. Add Earl Grey tea and steep for at least 15 minutes.
Use some of the browned butter to butter your Good Cook Nonstick Dessert Bar Pan. (Note: I folded a paper towel into a cone to do my straining, and used the butter-soaked paper towel to butter my pan afterwards. Dual purpose!)
In a food processor, combine the almonds and powdered sugar until they are finely ground.
Sift together cake flour, baking powder, sugar and salt into a large bowl. Add the ground almonds and combine with a fork.
Add egg whites, one by one, stirring lightly to combine with the Good Cook Silicone Spatula. It’s important not to overwork the batter, or your financiers will be tough. Add the vanilla.
Pour in the browned butter in a steady stream, stirring lightly until you have a smooth batter. Divide batter evenly into the recesses of your pan.
Bake for 20 minutes. Let cool for 5 minutes, then run a knife around the edges, remove your financiers, and let cool for another few minutes on a wire rack.
Serve them while they are still warm to fully enjoy the contrast between the crispy outside and the warm, tender inside!
2 Tablespoons granulated sugar
Pinch of salt
5 large egg whites, room temperature, lightly beaten
1 teaspoon vanilla extract
Preheat oven to 375°F.
In a small saucepan over medium-low heat, melt butter, swirling pan occasionally, until the milk solids separate and sink to the bottom, become grainy and brown to the colour of hazelnuts. Remove from heat and strain to separate the solids. Add Earl Grey tea and steep for at least 15 minutes.
Use some of the browned butter to butter your Good Cook Nonstick Dessert Bar Pan. (Note: I folded a paper towel into a cone to do my straining, and used the butter-soaked paper towel to butter my pan afterwards. Dual purpose!)
In a food processor, combine the almonds and powdered sugar until they are finely ground.
Sift together cake flour, baking powder, sugar and salt into a large bowl. Add the ground almonds and combine with a fork.
Add egg whites, one by one, stirring lightly to combine with the Good Cook Silicone Spatula. It’s important not to overwork the batter, or your financiers will be tough. Add the vanilla.
Pour in the browned butter in a steady stream, stirring lightly until you have a smooth batter. Divide batter evenly into the recesses of your pan.
Bake for 20 minutes. Let cool for 5 minutes, then run a knife around the edges, remove your financiers, and let cool for another few minutes on a wire rack.
Serve them while they are still warm to fully enjoy the contrast between the crispy outside and the warm, tender inside!
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