Financiers          Yields 12 financiers or 16 mini muffins 1/2 cup unsalted butter 1/4 cup all purpose flour 1/2 cup almond flour or finely ground almonds 3/4 cup confectioners’ sugar 1/8 teaspoon salt 3 large egg whites 1/2 teaspoon vanilla extract Fresh berries Preheat the oven to 350 degrees with the rack in the center of the oven.  Place the almond flour on a baking sheet and bake 6-8 minutes or until lightly browned.  Remove from oven and let cool. Increase oven temperature to 400 degrees.  Place 12 rectangular or boat shaped tartlet molds on a large baking sheet.  (Can also use mini cupcake tins and papers.) Put 1/2 cup unsalted butter in a small saucepan over medium heat. Once the butter has melted let it come to a boil, swirling the pan occasionally. As it boils you will notice that foam will appear on the butter’s surface.  Continue to cook the butter until it looks clear and the milk solids have dropped to the bottom of the pan and have turned a deep brown.  Remove from heat and immediately pour through a cheesecloth-lined strainer (I used a mesh sieve lined with a coffee filter).  Let cool to room temperature.  You will only use 1/3 cup of the browned butter in the batter.  Use the leftover melted butter to grease the molds, using a pastry brush. In a large bowl, whisk together the flour, almond flour, confectioners’ sugar and salt.  Make a well in the center and fold in the lightly beaten egg whites, vanilla, and the 1/3 cup browned butter.  Fill each mold almost to the rim and bake for 4 minutes.  Remove from the oven and place a few berries on top of each.  Return the molds to the oven and bake a further 5-7 minutes or until the Financiers have become light brown on top and are springy to the touch.  Remove from oven and let cool on a wire rack.  These are best eaten the same day they are made.  The batter will keep for several days in the refrigerator. Raspberry Whipped Cream 1/4 cup sugar 6 oz (about 1 cup) fresh whole raspberries 1 1/2 cups cold heavy cream Puree the raspberries in a blender.  Transfer the puree to a metal sieve perched over a small bowl and press berry pulp through with the back of a spoon or small rubber spatula.  When finished, the seeds will remain in the sieve and should be discarded.  Add the 1/4 cup sugar to the seedless raspberry puree, stir well and set aside. In a large bowl, whip the heavy cream until stiff peaks form.  Fold in sweetened raspberry puree with a rubber spatula.  Continue to fold until evenly mixed and color is consistent throughout.  Store in the refrigerator until ready to use. Financiers          Yields 12 financiers or 16 mini muffins 1/2 cup unsalted butter 1/4 cup all purpose flour 1/2 cup almond flour or finely ground almonds 3/4 cup confectioners’ sugar 1/8 teaspoon salt 3 large egg whites 1/2 teaspoon vanilla extract Fresh berries Preheat the oven to 350 degrees with the rack in the center of the oven.  Place the almond flour on a baking sheet and bake 6-8 minutes or until lightly browned.  Remove from oven and let cool. Increase oven temperature to 400 degrees.  Place 12 rectangular or boat shaped tartlet molds on a large baking sheet.  (Can also use mini cupcake tins and papers.) Put 1/2 cup unsalted butter in a small saucepan over medium heat. Once the butter has melted let it come to a boil, swirling the pan occasionally. As it boils you will notice that foam will appear on the butter’s surface.  Continue to cook the butter until it looks clear and the milk solids have dropped to the bottom of the pan and have turned a deep brown.  Remove from heat and immediately pour through a cheesecloth-lined strainer (I used a mesh sieve lined with a coffee filter).  Let cool to room temperature.  You will only use 1/3 cup of the browned butter in the batter.  Use the leftover melted butter to grease the molds, using a pastry brush. In a large bowl, whisk together the flour, almond flour, confectioners’ sugar and salt.  Make a well in the center and fold in the lightly beaten egg whites, vanilla, and the 1/3 cup browned butter.  Fill each mold almost to the rim and bake for 4 minutes.  Remove from the oven and place a few berries on top of each.  Return the molds to the oven and bake a further 5-7 minutes or until the Financiers have become light brown on top and are springy to the touch.  Remove from oven and let cool on a wire rack.  These are best eaten the same day they are made.  The batter will keep for several days in the refrigerator. Raspberry Whipped Cream 1/4 cup sugar 6 oz (about 1 cup) fresh whole raspberries 1 1/2 cups cold heavy cream Puree the raspberries in a blender.  Transfer the puree to a metal sieve perched over a small bowl and press berry pulp through with the back of a spoon or small rubber spatula.  When finished, the seeds will remain in the sieve and should be discarded.  Add the 1/4 cup sugar to the seedless raspberry puree, stir well and set aside. In a large bowl, whip the heavy cream until stiff peaks form.  Fold in sweetened raspberry puree with a rubber spatula.  Continue to fold until evenly mixed and color is consistent throughout.  Store in the refrigerator until ready to use.

Financiers         

Yields 12 financiers or 16 mini muffins

1/2 cup unsalted butter
1/4 cup all purpose flour
1/2 cup almond flour or finely ground almonds
3/4 cup confectioners’ sugar
1/8 teaspoon salt
3 large egg whites
1/2 teaspoon vanilla extract
Fresh berries

Preheat the oven to 350 degrees with the rack in the center of the oven.  Place the almond flour on a baking sheet and bake 6-8 minutes or until lightly browned.  Remove from oven and let cool.

Increase oven temperature to 400 degrees.  Place 12 rectangular or boat shaped tartlet molds on a large baking sheet.  (Can also use mini cupcake tins and papers.)

Put 1/2 cup unsalted butter in a small saucepan over medium heat. Once the butter has melted let it come to a boil, swirling the pan occasionally. As it boils you will notice that foam will appear on the butter’s surface.  Continue to cook the butter until it looks clear and the milk solids have dropped to the bottom of the pan and have turned a deep brown.  Remove from heat and immediately pour through a cheesecloth-lined strainer (I used a mesh sieve lined with a coffee filter).  Let cool to room temperature.  You will only use 1/3 cup of the browned butter in the batter.  Use the leftover melted butter to grease the molds, using a pastry brush.

In a large bowl, whisk together the flour, almond flour, confectioners’ sugar and salt.  Make a well in the center and fold in the lightly beaten egg whites, vanilla, and the 1/3 cup browned butter.  Fill each mold almost to the rim and bake for 4 minutes.  Remove from the oven and place a few berries on top of each.  Return the molds to the oven and bake a further 5-7 minutes or until the Financiers have become light brown on top and are springy to the touch.  Remove from oven and let cool on a wire rack.  These are best eaten the same day they are made.  The batter will keep for several days in the refrigerator.

Raspberry Whipped Cream

1/4 cup sugar
6 oz (about 1 cup) fresh whole raspberries
1 1/2 cups cold heavy cream

Puree the raspberries in a blender.  Transfer the puree to a metal sieve perched over a small bowl and press berry pulp through with the back of a spoon or small rubber spatula.  When finished, the seeds will remain in the sieve and should be discarded.  Add the 1/4 cup sugar to the seedless raspberry puree, stir well and set aside.

In a large bowl, whip the heavy cream until stiff peaks form.  Fold in sweetened raspberry puree with a rubber spatula.  Continue to fold until evenly mixed and color is consistent throughout.  Store in the refrigerator until ready to use.