Whenever I make something with lots of egg yolks and get too much egg white, I make financiers. It’s a French cookie in a fluffy, buttery texture, that is easy to make and simply delicious.
These pistachio financiers are made with lots of pistachios and is a real treat for pistachio lovers. They are so fragrant, nutty and delicious you simply have to try this recipe!
Photo: Natalie Levin
Pistachio Financiers
Servings 50 small financiers
Ingredients
Ingredients:
- 5 large egg whites at room temperature
- 150 grams (1 cup) sugar powder
- 80 grams (3/4 cup) almond meal
- 70 grams (1/2 cup) all-purpose flour
- 1/2 tsp. baking powder
- 100 grams (1/2 cup) melted butter
- 10 ml. (1 tbsp.) amaretto liqueur
- 30 grams (1 1/2 tbsp.) pistachio paste
Decoration:
- 30-40 grams chopped pistachios
Instructions
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In a small bowl whisk egg whites, just until white foam starts to form.
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In a separate bowl, mix powdered sugar, almond meal, flour and baking powder.
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Add the egg whites and beat lightly.
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Add melted butter, amaretto and pistachio paste and continue to whisk only until blended.
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Cover the bowl and chill the mixture in the refrigerator for 1-2 hours.
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Transfer the mixture into a pastry bag and drizzle into a slightly greased financiers pan (I use silicon pan). Sprinkle some chopped pistachios over the financiers.
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Preheat oven to 170c degrees.
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Bake the financiers for about 10-12 minutes or until golden.
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Cool completely and serve at room temperature.
Recipe Notes
- Keep the financiers in a closed container at room temperature or in the refrigerator.
- Serve at room temperature. Instead of pistachios you can use any other kind of nut you like.
Photo: Natalie Levin