This is definitely a much delayed post! I hope there isn’t fungus or weeds starting to grow here 😛
With the amount of egg whites leftover, just like many of the others I start to look for recipes to use them up. I am too lazy to do Almond Tuiles nor Macarons and Financiers came into the picture when I was flipping through one of the recipe books I have.
65g Unsalted Butter
65g Egg White
25g Cake Flour
25g Ground Almond (Toast at 100 degrees for 10 mins)
1.5 tsp Honey
What to do :
1. Cut butter into small cubes and melt them under slow fire. Once bubbles appear, switch off the fire and let it cool. Pour the melted butter over a sieve to remove any particles.
2. Whisk egg white till thick and add sugar in 2 rounds. Continue to whip till soft peak.
3. Fold in sifted Cake Flour, Ground Almond.
4. Add in honey and melted butter till well mixed.
5. Fill moulds to 90% full and bake at 190 degrees for 10 -1 3 mins.
Due to the handling of the butter, the tea cake has a nice brown crust. According to the recipe book, this tea cake will taste a little crisp and soft inside but by the next day the cake would “mature” and has a more moist and fine texture. I use an aluminium mould for it and probably din grease well enough and also didn’t wait for it to completely cool before removing hence the outer crust was damage.