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!