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.