Hazelnut and Raspberry Financiers

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Hazelnut and raspberry financiers, delicious!

This is an ideal recipe to use your egg whites, financiers! They are very easy to make, done in no time and really delicious.

Traditionally, financiers are made with almond meal, but I don’t appreciate any kind of almond pastries. It’s a problem since many French pastries (I live in France) are made with almonds. At home, I always replace almond meal with hazelnut meal, but you could choose anyone you like.

In this recipe, I am using a small amount of homemade raspberry syrup, there is a recipe for strawberry syrup on my website, you could use it to make raspberry syrup, just maybe adjust the amount of sugar, since raspberries are a bit tart sometimes, click here for my strawberry syrup recipe.

Don’t my little financiers look cute in a muffin shape?

  • 12 financiers
  • Easy
  • 1 h 00

Recipe :

Ingredients:

1/3 cup + 1 tbsp + 1 tsp (50 g) hazelnut meal

1/3 cup + 1 tbsp + 1 tsp (50 g) all-purpose flour

3/4 cup (150 g) sugar (set aside 2 tbsp)

1/4 cup + 1 tbsp (75 g) butter

4 egg whites

1/2 tsp vanilla extract

1/4 tsp salt

12 raspberries

About 1/4 cup (20 ml) raspberry syrup (click here for my homemade recipe)

1 12 cups muffin pan

Prepare financiers:

Pre-heat your oven at 400°F (200°C)

Butter muffin cups

In a small saucepan, melt butter on medium heat and let it bubble just until it starts to brown, set aside to cool

Into a large bowl, whisk together hazelnut meal, flour and sugar

Make a meringue, into another bowl, with a hand mixer, whisk egg whites and salt until foamy, add 2 tbsp sugar, one at a time while continuing whisking until stiff peaks  

Add 2 spoonfuls of meringue to the dry ingredients and mix thoroughly all the ingredients

Add the melted butter and mix well

Add delicately the rest of the meringue, mix all the ingredients with big strokes, withoud deflating the meringue

Fill the muffin cups about half height, plant a raspberry (bottom up) in the middle of each muffin cup, but not too deep

Into the oven for about 20 minutes

Let cool for about half an hour on a cooling rack

Then with an espresso spoon, fill the heart of raspberries with raspberry syrup

Enjoy!

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