Puffy Financiers To Use Up Egg Whites

Puffy Financiers To Use Up Egg Whites

Don't you hate it when you're left with egg whites? Here's a delicious way to use them up. My favourite financiers. They're puffy with little elevated centres.

Ingredients: 10 in deep financier molds

Egg white (large)
3 (120 g)
Cake flour
50 g
Almond flour
50 g
Granulated sugar
85 g
Baking powder
2 g
Unsalted butter
110 g


1. Bring the egg whites to room temperature. Sift together the granulated sugar and dry ingredients. If you use 70 g granulated sugar + 20 g artificial sugar you'll end up with nice and moist financiers.
2. For browned butter - put the butter in a small frying pan or saucepan and place over medium heat.
3. After big bubbles form, smaller ones will start popping so go ahead and turn off the heat. Continue cooking the butter in residual heat, taking care not to burn it.
4. Once you have a good colour, put a wet tea cloth on the bottom of the pan so it doesn't burn. Filter through a tea strainer.
5. Lightly whisk the egg whites. To the point where you have bubbles like in the photo, don't whisk it too much! If the egg whites are cold, do this over a pan of warm water.
6. Sift in the dry ingredients to the mixture from Step 5 and mix well.
7. Whilst the browned butter is still warm, strain into the mixture and stir well.
8. Pour the mixture into a piping bag and leave to rest for 1 hour in the refrigerator. Grease a financier mold with plenty of butter and preheat the oven to 230°C.
9. Pipe the mixture into the mold until each hole is about 80% full and bake for 10 minutes at 210°C. Then lower the temperature to 200°C and bake for a further 5 minutes.
10. Since these financiers contain baking powder, they will end up puffy with a nice dent in the middle. With their moist centers, they're just completely delicious.

Story Behind this Recipe

They're full of calories, but even when I think I'll just eat one, I end up eating all of it.