Financiers

Method

1. Melt the butter until golden, strain it and let it cool.
2. Mix the flours and icing sugar with the butter.
3. Add the beaten egg whites (they don’t need to be stiff) and mix well.
4. Spoon the mixture into moulds and bake at 180° for about 20 min.
5. I didn’t have proper financier moulds, so I used Valencian muffin moulds to give them an ingot shape

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 30 g	100 g	% IR*	Share
Energy	140 kcal	467 kcal	7 %
Fat	9.2 g	31 g	13 %
of which saturates	4.4 g	15 g	22 %
Carbohydrate	12 g	40 g	5 %
of which sugars	9.2 g	31 g	10 %
Fibre	0.5 g	1.7 g	—
Protein	2.2 g	7.3 g	4 %
Salt	0 g	0.1 g	1 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

Photos