Moist pistachio and raspberry financiers

Ingredients

• 45 g Unsalted butter (For browned butter)
• 80 g Powdered sugar
• 35 g All-purpose flour
• 30 g Almond powder
• 1 g Baking powder (About 1/4 teaspoon)
• 1 pinch Salt
• 25 g Pistachio paste (Can be replaced with pistachio praline or lemon zest)
• 85 g Egg whites (About 2 egg whites)
• 18 pieces Fresh raspberries (One raspberry per financier, can be replaced with frozen raspberries)
• 10 g Crushed pistachios (For decoration, amount to taste)

Instructions

1. Browned butter

   Melt the butter in a small saucepan over medium heat. Continue cooking until it turns golden and you hear a light crackling. Remove from heat, strain immediately through a fine sieve and let cool to room temperature.

   Time: PT5M

   Temperature: medium heat

2. Mix dry ingredients

   In a bowl, pour the powdered sugar, flour, almond powder, baking powder and a pinch of salt. Whisk until homogeneous.

   Time: PT2M

3. Add egg whites and pistachio paste

   Add the egg whites and pistachio paste to the dry ingredients. Whisk until you obtain a fluid and homogeneous batter.

   Time: PT2M

4. Incorporate browned butter

   Pour the cooled browned butter into the batter and mix gently until fully incorporated.

   Time: PT1M

5. Preheat oven

   Preheat the oven to 220 °C.

   Time: PT10M

   Temperature: 220°C

6. Fill molds

   Fill the silicone muffin molds two‑thirds full with the batter. Place a whole raspberry in the center of each financier and lightly sprinkle with crushed pistachios.

   Time: PT5M

7. Bake

   Bake the financiers. Immediately lower the temperature to 200 °C and bake for 8 minutes. Then reduce to 190 °C and continue baking for another 8 minutes, for a total of 16 minutes.

   Time: PT16M

   Temperature: 200°C then 190°C

8. Cool

   Remove the molds from the oven and let the financiers cool for 5 minutes before unmolding.

   Time: PT5M

Nutrition Facts

Calories

60

Protein

2 g

Carbohydrates

8 g

Fat

3 g

Fiber

1 g