Recipe adapted from The Food Lover’s Guide To Paris by Patricia Wells (pg 232)
2 Tbsp Unsalted Butter, melted, for brushing the molds
1-Cup Ground Almonds
1 2/3 Cup Confectioners Sugar (I used 1 Cup)
½ Cup All-Purpose Flour
A Pinch of Salt
5 Large Egg Whites
¾ Cup (185 g) Unsalted Butter, melted and cooled
Financiers mold or Mini Muffin Pans (24)
Brush the mold with melted butter, and place in the freezer to resolidify the butter and make the cakes easier to unmold.
Preheat the oven to 450˚F (230˚C).
In a large bowl, combine the ground almonds, sugar, and salt. Mix the dry ingredients well and blend in the egg whites until thoroughly blended. Then mix in the melted butter, and mix until well blended.
Spoon the mixture into the molds (21 to 22) and bake in the oven for 7 minutes. Lower the temperature to 400˚F (205˚C), and bake for another 7 minutes, or until the cakes are light brown in color. Then turn off the oven, and let the cakes rest in the oven until firm, another 7 minutes. Remove from the oven and let cool for 10 minutes before unmold.
Makes 21 to 22 mini cakes