Mardis Raspberry Financiers Recipe

I love this recipe because it takes the nostalgic flavor of my childhood favorite almond cakes and gives them a modern, sophisticated twist with a juicy raspberry center. Plus, they’re super easy to bake and make me feel like a gourmet chef every time I whip up a batch!

I adore the subtle taste combination in my Mardi Raspberry Financiers. The buttery richness of almond flour works in silky harmony with the almost weightless flour mixture.

But for me, the great showstopper is the explosion of fresh raspberries bursting in my mouth. Raspberries gone wild.

And as if the freshness of the berries weren’t enough to amp up the taste, there’s vanilla and a hint of almond extract to gild the lily. Financiers can be perfumes; they can be cakes.

My versions are both.

Ingredients

Almond Flour:
Rich in protein and healthy fats, adds depth.

All-Purpose Flour:
Gives form and substance, has starches and sugars.

Powdered Sugar:
Contributes sweetness, guarantees a tender crumb.

Egg Whites:
Rich in protein and contributes to the creation of a delicate texture.

Unsalted Butter:
Adds to the juiciness and deep taste.

Raspberries:
Provide a pop of delicious tang that abounds with vitamins.

Vanilla Extract:
Improves aroma and matches the flavor of almond.

Ingredient Quantities

• 1/2 cup (50g) almond flour
• 1/2 cup (60g) all-purpose flour
• 1 cup (120g) powdered sugar
• 1/4 teaspoon salt
• 4 large egg whites
• 1/2 cup (113g) unsalted butter, melted and cooled slightly
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)
• 1/2 cup fresh raspberries
• Powdered sugar, for dusting (optional)

Instructions

1. Set your oven to 375°F (190°C) and prepare either a mini muffin pan or silicone molds by greasing them.

2. In a big bowl, combine the almond flour, all-purpose flour, powdered sugar, and salt. Whisk it together until it is well mixed.

3. In another bowl, whisk the egg whites until they are light and foamy, like meringue, but not stiff.

4. Slowly incorporate the melted butter into the egg whites, taking care to avoid deflating the mixture.

5. Incorporate the ingredients in the following manner: Incorporate the vanilla extract and almond extract (if you are using it) into the wet ingredients, mixing them together thoroughly.

6. The wet ingredients should be poured into the dry ingredients and folded together with a spatula until combined.

7. Spoon the batter into the molds you have prepared, filling each about three-quarters full.

8. Gently press a fresh raspberry in the center of each financier.

9. Preheat the oven to 325°F. Bake for 12-15 minutes, or until the edges are brown and a toothpick comes out clean.

10. Allow the financiers to cool in the pan for a couple of minutes. Then, turn them out of the pan onto a wire rack. You can serve them with a dusting of powdered sugar, if you like, but they’re plenty delicious as is.

Equipment Needed

1. Oven
2. Mini muffin pan or silicone molds
3. Pastry brush (for greasing molds)
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Spatula
8. Measuring cups
9. Measuring spoons
10. Cooling rack

FAQ

• Can I use frozen raspberries instead of fresh? Yes, you can use frozen raspberries, but thaw and drain them well before use to avoid excess moisture.
• Can I substitute almond flour with another type of flour? It is possible to use finely ground hazelnut or pistachio meal, but the flavor will change. Almond flour gives the classic taste.
• Can I make this recipe gluten-free? Yes, substitute the all-purpose flour with a gluten-free baking mix.
• Do I need to beat the egg whites to stiff peaks? No, simply whisk the egg whites until just broken up and frothy; they do not need to be whipped.
• How should I store the financiers? Store them in an airtight container at room temperature for up to 3 days.
• Can I add other fruits or flavorings? Certainly, you can experiment with blueberries or a pinch of lemon zest for a different twist.
• What is the ideal consistency of the batter? The batter should be smooth and thick, allowing for easy pouring or scooping into molds.

Substitutions and Variations

Hazelnut flour or coconut flour can be used in equal measure as an alternative to almond flour.
All-purpose flour: If a gluten-free alternative is desired, use a gluten-free flour blend.
Confectioners’ sugar: Substitute with an equal amount of granulated sugar; however, the texture might differ somewhat.
Butter, unsalted: Use an equal amount of coconut oil or plant-based butter for a dairy-free option.
Vanilla extract: Substitute with an equal amount of maple syrup or vanilla bean paste.

Pro Tips

1. Room Temperature Ingredients Ensure your egg whites and butter are at room temperature for a smoother blend. Cold ingredients can cause the batter to seize or not mix properly.

2. Sift the Dry Ingredients Sift the almond flour, all-purpose flour, and powdered sugar together to eliminate lumps for a finer texture in the financiers.

3. Foaming Egg Whites Whisk the egg whites just until they are light and foamy. Over-whisking can make them too stiff and will affect the texture of the financiers.

4. Avoid Overmixing When folding the wet and dry ingredients together, mix just until combined. Overmixing can lead to a dense and chewy texture.

5. Oven Temperature Preheat your oven to the specified temperature prior to baking. Baking at a consistent temperature ensures even rising and browning. Also, note the correction from the instructions: preheat to 375°F, not 325°F, for consistent and expected results.