Financiers Recipe

某天早上，男友在香港报纸Time-out上看到Financiers 的食谱。
然后就端到我面前来，跟我说：这个好像很好吃哦？
呵呵~ 我们也很迫不及待要尝试，一回到澳洲过了两天又跑进厨房里挑战这个了。

Financiers 本身用了很多牛油，比普通cookie 更油腻，可是我还蛮喜欢一咬下去那脆脆的“咔咔”声。 口感很棒，突然间它让我想起了新年时候好像在哪里吃过类似的cookie 呢？？？

Financiers Recipe (12)

(食谱是写着12人的份量，可是我做来做去还是分18人吃， 大概是我用了比较迷你的muffin baking tray 吧？）

85g beurre noisette (will need 113g unsalted butter)
35g all purpose flour
50g almond meal or ground blanched almonds
90g icing sugar
1/8 teaspoon salt
3 large egg whites, lightly beaten
1/2 teaspoon pure vanilla extract
Fresh berries (optional)

To make 85g beurre noisette (重要步骤）:

1. Place 113g unsalted butter in a saucepan over medium low heat. Once the butter has melted let it come to a boil. As it boils you will notice that a foam will appear on the surface. Continue to cook the butter until it looks clear and the milk solids have dropped to the bottom of the pan and have turned dark brown. Remove from heat and immediately strain through a cheesecloth-lined strainer. Let cool to room temperature before using. You will have more than what you need for beurre noisette. Weigh out 85g beurre noisette and use the remaining to grease the molds.

2. In a large bowl whisk together the flour, ground almonds, powdered sugar and salt. Fold in the lightly beaten egg whites, vanilla, and beurre noisette. Fill each mold almost to the rim and bake for 4 minutes at 205 degree.

3. Remove from the oven and place a few berries on top of each. Return the molds to the oven and bake a further 5-7 minutes or until the Financiers have become light brown on top and are springy to the touch. Remove from oven and let cool on a wire rack. These are best eaten the same day you make them. (The batter will keep a few days in the refrigerator.)

烤了出来记得用小刀把旁边那些凹凸不平碎碎的trim 掉，
而且考完以后中间总是会凸进去，在那里加一粒raspberry 就完成啦！