A classic French tea cake, raspberry financiers are made with almond meal and whipped egg whites. This version is made in a mini muffin tin so you don't need special one-use equipment. These are from the cookbook In The French Kitchen With Kids by Mardi Michels, a really great book if you have kids who like to help out in the kitchen!
For some more French baking, try making sweet shortcrust pastry, whip up a batch of sourdough crepes, or a twist on the classic with a blueberry clafoutis.
Ingredients
Ingredient Notes and Substitutions
- Almond meal: the meal is coarse, and usually made from raw almonds with the skins left on. Almond flour is a finer grind and made from blanched almonds (it's lighter in colour). It's fine to use either for this recipe.
- Egg whites: one egg white from a large egg is about 30 grams, so if you're using whites from a carton, you'll need about 120 grams. We recommend fresh egg whites if possible.
- Berries: we love the raspberries, but halved blackberries, quartered cherries, or whole blueberries are all very nice. Larger pieces of fruit may cause the cakes to not rise as well. You will need fresh berries.
Method
Step 1: whisk the dry ingredients together in a bowl and set aside.
Step 2: beat the egg whites to soft peaks.
Step 3: add the dry ingredients to the egg whites and fold in, then gently fold in the melted butter.
Step 4: scoop the batter into a well-greased mini muffin tray.
Step 5: top each with a halved raspberry.
Step 6: bake until lightly golden, about ten minutes.
Top Tips
- Warm up those whites: it's easier to separate eggs when they're cold, but the whites whip up more effectively when they're at room temperature. If you want really excellent results, separate the eggs right from the fridge and then let the whites warm up for about half an hour before beating.
- Beat to soft peaks: the egg whites aren't being mixed to stiff peaks, just until fluffy and frothy, a minute or two. No need to hold the bowl over your head for this one.
- Be gentle with the batter: there's no added chemical leavening agent in this recipe (like baking powder) so the cakes rely completely on the lightness created by the egg whites. If you mix too hard or too long, they'll be dense and tough.
Recipe Notes
You need to use a light hand when folding in the butter. It may seem like the butter won't fully incorporate but keep mixing gently. We promise it will!
When the financiers are done, look for golden edges that are pulling away from the edges of the tin. The tops may look coarse and textured because of the almond meal and that's normal.
The muffin cups must be generously greased both to release the financiers effectively and to get that beautiful rich, golden outer crust. Don't skimp on it or try to use liners. Mardi notes that a non-stick pan might be fine without butter, but we always add it anyway.
How to Store
Storage: raspberry financiers are best the day they're made, but can be stored in a sealed container at room temperature for a couple of days.
Freezing: transfer fully cooled financiers to an airtight container and freeze for up to a month. Thaw at room temperature before serving. The raspberry might be a little soggy after thawing.
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Raspberry Financiers
Equipment
- Measuring cups and spoons or a digital kitchen scale
- Mini muffin tin
- Small saucepan
- Hand beater
- Whisk
- Rubber spatula
- Cookie scoop or small spoon
- Wire rack
Ingredients
- Unsalted butter, for greasing the pan
- ½ cup unsalted butter
- 4 large egg whites
- ¾ cup granulated sugar
- ½ cup almond meal
- â…“ cup all-purpose flour
- ¼ teaspoon fine sea salt
- 12 raspberries
- Icing sugar, for sprinkling
Instructions
- Preheat the oven to 400ËšF (200ËšC). If you are using a nonstick mini muffin tin you may not need to butter them, but otherwise generously butter the cups of the pan.Unsalted butter
- Melt the butter either in a small saucepan on the stove top over medium heat or in a microwave-safe bowl in the microwave for about 1 minute. Set aside to cool.½ cup unsalted butter
- Beat the egg whites until frothy (to soft peaks) with handheld electric beaters on high speed, 1 to 2 minutes.4 large egg whites
- In a separate bowl, whisk together the sugar, almond meal, flour, and salt.¾ cup granulated sugar, ½ cup almond meal, ⅓ cup all-purpose flour, ¼ teaspoon fine sea salt
- Add the dry ingredients to the wet and fold them in gently with a rubber spatula until just combined.
- Add the cooled, melted butter to the batter and use a rubber spatula to gently mix until the butter is completely incorporated.
- Divide the batter between the cups of the muffin pan. You can do this with a 1-½ tablespoon cookie scoop or a small spoon. Fill each cup almost to the top.
- Cut the raspberries in half and place one half, cut side down, on top of each financier. Press down gently.12 raspberries
- Bake for 10 to 12 minutes, or until the center is slightly puffed and the edges are golden and slightly crispy and coming away from the pan. There may be cracks in the tops. That’s totally okay!
- Remove the financiers from the muffin pan immediately and allow to cool on wire racks.
- Once they have cooled completely, sprinkle them with icing sugar to serve. These are best eaten the day they are made, although they can keep for a couple of days in an airtight container at room temperature.Icing sugar
Notes
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
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My kids loved them!