For such a fancy-sounding cookie, financiers are so incredibly easy to make that they might become your go-to recipe for using up leftover egg whites. Here, we use hazelnut flour, but you can use almond, pistachio—whatever you prefer. Likewise, you can omit the blueberries or swap in a berry of your choice—almond-cherry has a nice ring to it, don’t you think?
MAKES ABOUT 42 FINANCIERS
½ cup (1 stick/113 grams) unsalted butter, plus more for the pan
½ cup (100 grams) granulated sugar
½ cup packed (110 grams) light brown sugar
½ teaspoon (2 grams) kosher salt
4 large egg whites, at room temperature
½ cup (63 grams) all-purpose flour, plus more for the pan
½ cup plus 2 tablespoons (70 grams) finely ground hazelnuts
1 teaspoon baking powder
½ pint fresh or frozen blueberries
1. Prepare an ice bath in a large bowl; set aside.
2. In a small saucepan, melt the butter over low heat, letting it cook until the solids turn brown and the butter smells nutty, about 5 minutes. Strain the butter into a heatproof bowl and set the bowl over the prepared ice bath to cool. Stir for about 5 minutes, or until the butter is cool.
3. In a large bowl, combine the sugars, salt, and egg whites and whisk until smooth. Add the flour, ground hazelnuts, and baking powder and stir until combined. Add the browned butter and stir until smooth. Cover and refrigerate for 1 hour.
4. Preheat the oven to 350˚F. Butter and flour 2 mini-muffin tins.
5. Pour about 2 teaspoons of the batter into each well of the prepared muffin tins; place a blueberry in the center of each financier. Set the muffin tins over a baking sheet and bake for 14 to 16 minutes, until golden brown. Let cool completely in the tins on wire racks before unmolding.