Pistachio financiers

Just in case I haven't yet persuaded you to use your leftover egg whites to make financiers, here I am again with another version.  I went with pistachio this time.
Is it just me or do you also gravitate towards things pistachio-flavored when you go to a bakery or pastry shop?  Is it the color?  Or maybe just that it's a little bit more unusual, a flavor we're less likely to make at home?  Whatever the reason - when we go to a bakery, it's always chocolate, coffee, and pistachio that we go for (and hazelnut as well for me)!  Like with macarons - we can never resist trying a pistachio one and for some reason, we always end up raving about it (whereas chocolate macarons can be unpredictable and even disappointing)!
I went with my favorite financier recipe from Paris Sweets and simply made a little change using mostly ground pistachios instead of almonds in the batter. I could have swapped out all the almonds with pistachios but decided to keep a little bit of almonds in the batter to anchor the whole thing.  I was thinking about macarons and how even if you're making a flavored macaron, like hazelnut for instance, you often still use a bit of ground almonds to balance out the higher fat content from the other nut.  I don't think that's a concern when it comes to financiers but I was in the mood to mix things up.

I like making the batter the night before (or up to 3 days ahead) and baking these tea cakes fresh for breakfast the next day.  My fellas love them!  I generally prefer savory when it comes to the first meal of the day but this is one sweet item I enjoy savoring over breakfast.
So...pistachio financiers with a cup of coffee for breakfast, it was! They were just delicious.  Now, I know you have no problems using up any egg whites you might have for omelets and whatnot but...please...give financiers a try one day if you haven't already.  I don't think you'll regret it!



Recipe:

Pistachio Financiers
Adapted from the financier recipe found in Paris Sweets (please see this post of mine for more details, as well as a hazelnut version

- Makes 4 financiers, baked in standard size muffin tins (you can easily double the recipe) -

6 tablespoons unsalted butter
1/2 cup (100 grams) sugar
35 grams ground pistachios (I use toasted, unsalted)* 
15 grams ground blanched almonds
3 large egg whites
1/3 cup all-purpose flour
1 tablespoon coarsely chopped pistachios, for topping (optional)

* You could use a total of 50 grams (1/2 cup) of ground pistachios instead of the mix of pistachios and almonds.

Brown the butter: Place butter into a small skillet.  Cook over medium heat and bring it to a boil, swirling the pan occasionally.  It will sputter and sizzle as it cooks.  Continue cooking until butter turns a deep brown.  Watch closely since it can turn black in a matter of seconds.  Remove pan from the heat and keep it in a warm spot nearby.

Using a wooden spoon, mix sugar and the ground pistachios and almonds together in a large saucepan.  Stir in the egg whites and place the pan over low heat.  Stirring constantly, warm the mixture until it turns runny, slightly white in color, and feels hot to the touch, about 2-3 minutes.  Remove the pan from the heat.  Stir in flour.  Then gradually stir in the browned butter until incorporated. 

Transfer the batter into a bowl and cover it with plastic wrap pressed directly against the surface.  Chill for at least 1 hour (or up to 3 days).

Preheat oven to 400 degrees.  Butter and flour (or use baking spray) 4 cups of a standard size muffin tin (I like to fill the other empty cups with some hot water).  Fill each cup using an ice cream scoop.  Top each with a sprinkling of chopped pistachios, if using.  Bake until financiers are golden, feel springy to the touch, and the tops have domed and opened up a bit, approximately 12-14 minutes.

Turn the financiers out (using a blunt knife if necessary) to cool on a cooling rack.  They are best eaten the day they are baked.  I actually recommend making these fresh right before you plan to eat.  Just cooled to room temperature, the corners are especially crisp.



38 comments:

  1. Love this pistachio version! I'd love one (or 5) for breakfast too!

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    1. Thank you, Marie. I fell in love with them in Paris!

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  2. Loving all the pistachio recipes I have been finding lately. This one looks SO good, would love to have one with my afternoon coffee!

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  3. I simply love financiers! I bet they tasted great with pistachios.

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    1. Huge fan myself, as you can see. : )

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  4. I saw these delicious looking gigantic pistachio muffins at a bakery the other day. Unfortunately, I didn't get one, but I have been thinking of it ever since!

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    1. I know how it is when we see something we want, don't get it, and then can't get it out of our minds! You need to go back one day. : )

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  5. You definitely have convinced me to make them! I still remember the hazelnut version. :) These are so cute and delicious. A cup of tea with some of these will satisfy my sweet tooth. Have a great week Monica! :)

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    1. I hope you make them, Anne. I'm sure yours would be delicious!

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  6. Oh man, I love anything with pistachios! These sound delicious! My husband and I both usually go for anything pistachio when we're out too - I can't resist!

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    1. You know what I mean, then, Ashley! Something about pistachio always calls out to us too.

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  7. Love that you've used pistachios, awesome. I'm sure it tasted really good.

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  8. So smart to use a mini muffin pan instead of having a specialty financier pan. These look so light and yummy :)

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    1. They work just fine in a muffin tin. I'd get a popover pan before I get a financier pan...I don't have room for anything, luckily!

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  9. I still haven't made them, but thank you for the reminder! I never had pistachios until recently (at least, not that I ate with awareness).

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    1. I'd love to know what you think if you ever make them, Alyssa!

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  10. I never made financier...next time when having egg white leftover, I will make sure to try this...I love the idea of pistachio...so cute.
    Thanks for the recipe and have a lovely week Monica :D

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    1. Thanks, Juliana. You would make a mean financier, too!

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  11. I so wish we were neighbors...I would pester you for some of these! I love financiers...I had my first in Paris. And I'm with you: pistachios always win me over!

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    1. Same here - tasted them in Paris and fell in love. They look like nothing much but taste so unique and just amazing. I think it was that combination that got me.

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  12. I also always choose pistachio flavors...no idea why other than that I love the flavor! These financiers are the perfect sweet treat!

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    1. So true - not really sure why but pistachio things (like gelato) are so good!

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  13. I just need an iced cup of coffee to go with these gorgeous financiers and I'd be set! They look so yummy. I love pistachio flavors but don't tend to find great recipes using them so I'm definitely keeping this one in mind when a craving hits. :)

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  14. These looks gorgeous, I love the little dash of pistachios on top of the financiers.

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  15. Your finaciers sound wonder and would be great for breakfast. I love the pistachio in them.

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    1. I love them fresh for breakfast. Thanks!

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  16. financiers! they are beautiful! i still can't manage to get a financier right, try as i may. it's been awhile since i've attempted it, since my last few batches belonged on some sort of baking blooper reel. :( it's one of my "things to work on" list items, for sure. you encourage me with these, and you make me want to try it sooner rather than later. i love their little tops.

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    1. I don't think mine come out just right but they just taste really good to us. My centers are usually a bit wet and while I used to try to "fix" that, my family and I agree that's actually the best part. I'm sure yours are great!!

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  17. I can only imagine how rich and nutty these must be with all that pistachio and almond flour! Drooling. Pistachios used to be the only nut I ate. Even now that I've come to my senses and love most varieties, they'll always have a special place in my heart ;)

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    1. I love all nuts - probably almonds and hazelnuts most but pistachios are great in treats and baked goods. : ) They really are just that - rich and nutty. : )

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  18. I am jealous of your family... you make all these delicious desserts and your family get to enjoy every one of them! SO jealous! My family is lucky if I make a dessert once a week, or maybe once every two weeks! xD I love pistachio and great to put them in financiers... lovely!

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    1. Are you kidding? Your family has amazing, authentic Japanese cuisine and adorable bento boxes! We'd trade you any day. Thanks for the kind words, Nami.

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