Financier Batter

Preparation info
    • Difficulty

      Easy

Appears in

By Bo Friberg

Published 1989

  • About

You must complete Steps 1 and 2 of the recipe at least 6 hours or, preferably, the day before finishing the batter, or it may separate during baking.

Ingredients

  • 1 pound (455 g) finely ground blanched almond meal (see Note)
  • 10 ounces

Method

  1. Combine the almond meal, granulated sugar, and cake flour in a mixing bowl. Stir in the egg whites, followed by the glucose or light corn syrup.
  2. Cover the bowl and refrigerate for at least 6 hours or, preferably, overnight, to allow the almond meal to absorb moisture from the egg whites.
  3. Heat the clarified butter to make it fairly warm and liquid, but