May 23, 2012 1:39 PM
Chocolate Chip Financier
1/2 Pound Butter
9 Oz Powdered Sugar
2.5 Oz All-Purpose Flour (or finely ground almonds if you can't find almond flour)
2.5 Oz Almond Flour
7 Oz Egg Whites
3/4 Cup Chocolate Chips
1. First, brown the butter. This is done by cooking the butter in a small pot over medium heat,
until the solids in the butter start to brown and caramelize. Do not undercook the butter or you
will not have the nice nutty flavor necessary. This should take between 5 and 10 minutes; be
careful not to overcook the butter and burn it. Once the butter is browned, remove it from the
heat and let cool slightly.
2. Sift together the flour and powdered sugar, then add in the almond flour. Add the egg whites
and whisk until you get a smooth batter. Whisk in the butter slowly until it is all incorporated
and the financier batter is light and fluffy.
3. Fold in the chocolate chips, then portion into paper-line muffin cups or a silicone muffin
tin. Make sure to spray the muffin cups with pan spray.
4. Bake the financier at 375 degrees for 15 minutes, or until slightly firm to the touch and
well browned. Let cool to room tip before unmolding from the tin, then refrigerate the
financiers until chilled to remove them from the cups. Bring back to room temperature before
1 hour ago