Ingredients :
(Recipe adapted from here)
- 150 g / 5 1/2 oz / 1 1/2 cups ground almonds
- 90 g / 3 1/4 oz / unbleached plain flour or white spelt flour or gluten free
- 220 g / 8 oz unrefined icing sugar / or unrefined light soft brown sugar (I used brown sugar and reduced sugar to 150g)
- 1 teaspoon baking powder
- 1 teaspoon vanilla essence or zest of half a lemon, optional
- 280 ml / 9 3/4 fl oz / about 8free range egg whites
- 200 g / 7 oz unsalted butter, melted
- 6 strawberries, hulled and halved (I also used some blueberries)
Method :
Preheat the oven to 190°C (375°F / Gas 5). Lightly grease a standard 12-hole muffin tin with butter.
Put the ground almonds, flour, icing sugar and baking powder into a large mixing bowl. Add the egg whites, a little at a time, whisking well after each addition. Pour in the melted butter and flavouring, if using, and whisk through until just combined.
Spoon the mixture into the holes in the prepared tin until they are almost full. Gently place a strawberry half into the top of each financier. Bake in the oven for about 30 minutes, or until they are golden and a skewer inserted into the centre comes out clean. Leave to cool in the tin for about 5 minutes, otherwise they will collapse! Turn out onto a wire rack to cool completely and serve.
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