m., s. & a.

or rather a., m. & s. on this picture!

three french sisters, studying in different countries, exploring, wandering, cooking...

 

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© 2015-2019 by sistersjunction

matcha and raspberry financiers

May 1, 2015

financiers are small french cakes, made from egg whites and almond powder.

you can find special financiers molds, which are rectangular, but if you only have round ones (or mini-loaves ones, like those we used on the picture), it will be just fine.

 

financiers are moist, light, and perfect for tea time!

they are delicious plain, but they can be amazing with some fruits or nuts in it.

in this case, we flavored them with matcha and raspberries... perfect for spring, with lovely colors!

 

tea has truly become a major ingredient in the kitchen, and matcha is full of benefits: it's high in antioxydants, it boosts the memory and the concentration, it helps fortify the immune system... so let's start eating matcha!

if you're not used to the matcha flavor, don't worry, it is quite subtle in this recipe.

 

for about 15 financiers:

 

110 g icing sugar

55 g almond powder (ground almonds)

45 g flour

1 tbsp baking powder

1 tbsp matcha

150 g egg whites (about 4-5 egg whites)

70 g butter

a pinch of salt

raspberries (about 30)

 

preheat the oven to 180°C (360 F).

 

make a "beurre noisette" (brown butter): melt the butter in a saucepan over low heat. when the melted butter has a nice hazelnut color, remove from the heat. strain it, and leave it to cool.

 

mix together the icing sugar, almond powder, flour, baking powder, matcha and salt.

in a large bowl, whisk together the egg whites with the previous mixture for about 5 minutes. it should grow in volume.

add the brown butter and combined gently.

pour the mixture into financiers silicone molds.

add 2 raspberries on each financier, and press them carefully to put them just a bit more inside the mixture.

bake for 15-25 minutes depending on the size of your molds, until a knife comes out clean.

 

piece of advice:

  • if you don't have fresh raspberries, if it's not the season, you can use frozen ones. you don't need to defrost them, just put them frozen directly in the molds

 

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