Pistachio Financier

Name: Pistachio Financier
Yield: Yield 1 kg / 2 lb 3.27 oz
Ingredients: 286 g / 10.09 oz confectioners’ sugar; 263 g / 9.28 oz egg whites; 123 g / 4.34 oz all-purpose flour; 205 g / 7.23 oz brown butter, cooled to room temperature; 123 g / 4.34 oz pistachio flour

Preparation info

Difficulty
Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

123 g / 4.34 oz pistachio flour
123 g / 4.34

Dessert
Vegetarian

Method

Combine the dry ingredients in the bowl of an electric mixer fitted with the paddle attachment. Pour in the egg whites in several additions, scraping down the bowl between each addition. Mix until just combined. Scrape down the sides of the bowl. Slowly add the butter until just incorporated.
Reserve refrigerated until needed. Not only is it easier to work with