ITALIAN SNACK

Blueberry financier

INGRIDIENTS

•  
• 50g of blueberries
• 220g of unsalted butter, plus extra for greasing
• 85g of plain flour
• 100g of ground almonds
• 250g of icing sugar
• 208g of egg white, room temperature

METHOD

1

Grease a 24 cups mini muffin tin and chill in the fridge until required

2

Add the butter to a small pan and heat gently until it starts to turn a golden brown colour. As soon as it does, remove from the heat and set aside

• 220g of unsalted butter, plus extra for greasing

3

Mix together all of the dry ingredients (except the blueberries) in a mixing bowl and gently stir in the egg whites

• 85g of plain flour
• 100g of ground almonds
• 250g of icing sugar
• 208g of egg white, room temperature

4

Gradually stir in the warm butter until a smooth batter forms. Cover with cling film and refrigerate for 2 hours

5

Preheat the oven to 200°C/gas mark 6

6

Spoon the batter into the chilled tins, filling each tin until it is 3/4 full. Drop a few blueberries into each tin

• 50g of blueberries

7

Bake the financiers in the oven for 8-10 minutes until firm to the touch and golden, then leave to cool in the muffin tin for a few minutes. Once cool, allow to cool completely on wire racks before serving

8

Remove from the oven and leave to cool in the pan for a few minutes. Remove from the pan and transfer to a wire rack to cool