This is a great way to use up left over egg whites and you’re fed up with making meringues. The financiers reheat beautifully if wrapped in foil- I haven’t frozen them yet but don’t see why it can’t be done. Any summer fruit could be used, the original recipe I found on Great British Chefs used plums. They’re delicious served warm with a dollop of creme fraiche or yogurt, but just as nice cold with a nice cup of Earl Grey. Personally I found the m a little too sweet so will probably reduce the amount of sugar by about 1/3 next time I make them.
70g of ground almonds
1 pinch of salt
35g of plain flour
100g of golden caster sugar
4 large egg whites
90g of unsalted butter, plus extra for greasing
4 tbsp blueberries (I used frozen that had previously been defrosted)
icing sugar, to serve
Preheat the oven to 200°C. Lightly grease a nine-hole muffin tin.
Melt the butter in a small pan then set aside for a few minutes to cool.
In a large bowl, mix together the almonds, salt, flour and sugar, then add the almond extract and egg whites and whisk well until combined.
Gradually pour in the melted butter, mixing constantly until you have a smooth mixture with the consistency of pancake batter.
Divide the mixture between the nine muffin moulds. Place a spoonful of blueberries on the top of each mix.
Bake for 8 minutes, then turn the heat down to 160°C/gas mark 3 and bake for a further 6–10 minutes. Keep an eye on them as you want them to be golden around the edges and just set on top.
When they are done the cakes should spring back slightly when pressed. Leave them to cool for 15 minutes before removing from the tin.
Dust with icing sugar and enjoy.