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.

You need
65g Unsalted Butter
65g Egg White
65g Sugar
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.


About Elyn

The joy of baking is seeing how much people enjoy them. I would love to offer these "joy" to you so drop me a note and we can discuss!
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