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 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
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.
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.
Love this pistachio version! I'd love one (or 5) for breakfast too!
ReplyDeleteThank you, Marie. I fell in love with them in Paris!
DeleteLoving all the pistachio recipes I have been finding lately. This one looks SO good, would love to have one with my afternoon coffee!
ReplyDeleteThank you!
DeleteI simply love financiers! I bet they tasted great with pistachios.
ReplyDeleteHuge fan myself, as you can see. : )
DeleteI 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!
ReplyDeleteI 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. : )
DeleteYou 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! :)
ReplyDeleteI hope you make them, Anne. I'm sure yours would be delicious!
DeleteOh 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!
ReplyDeleteYou know what I mean, then, Ashley! Something about pistachio always calls out to us too.
DeleteThese financiers look divine!
ReplyDeleteThanks!
DeleteLove that you've used pistachios, awesome. I'm sure it tasted really good.
ReplyDeleteThank you!
DeleteSo smart to use a mini muffin pan instead of having a specialty financier pan. These look so light and yummy :)
ReplyDeleteThey 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!
DeleteI 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).
ReplyDeleteI'd love to know what you think if you ever make them, Alyssa!
DeleteI 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.
ReplyDeleteThanks for the recipe and have a lovely week Monica :D
Thanks, Juliana. You would make a mean financier, too!
DeleteI 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!
ReplyDeleteSame 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.
DeleteI also always choose pistachio flavors...no idea why other than that I love the flavor! These financiers are the perfect sweet treat!
ReplyDeleteSo true - not really sure why but pistachio things (like gelato) are so good!
DeleteI 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. :)
ReplyDeleteThanks, Tina!
DeleteThese looks gorgeous, I love the little dash of pistachios on top of the financiers.
ReplyDeleteThank you, Nik!
DeleteYour finaciers sound wonder and would be great for breakfast. I love the pistachio in them.
ReplyDeleteI love them fresh for breakfast. Thanks!
Deletefinanciers! 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.
ReplyDeleteI 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!!
DeleteI 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 ;)
ReplyDeleteI 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. : )
DeleteI 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!
ReplyDeleteAre 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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