Description
Mini Almond Cakes with a Raspberry Button are pretty enough for a pâtisserie window.
Ingredients
Scale
- 1/2 cup turbinado (raw) sugar
- 3/4 cup plus 2 Tbsp. ground almonds
- 1/3 cup flour
- 10 Tbsp. unsalted butter, melted
- 4 egg whites
- a pinch of salt
- 1 egg yolk
- 1/2 tsp. vanilla extract
- 1/2 pint raspberries
Instructions
- Preheat oven to 450 degrees.
- Pulse the sugar in a blender or food processor to obtain a fine powder.
- Combine with ground almonds and flour.
- Melt the butter over gentle heat; let cool.
- Whip the egg whites and salt into what the French call a mousse, just till they’re frothy, about 10 seconds. Stop when you have liquid underneath and bubble bath-like foam on top.
- Gently fold the egg whites into the dry ingredients.
- Fold in the egg yolk and vanilla.
- Then add the melted butter.
- Continue folding the ingredients until they are fully incorporated. (Don’t panic with the butter – it will look like a flood – just keep folding.)
- Spoon large, drippy tablespoons of batter into nonstick mini muffin tins.
- Gently place a raspberry in the center of each financier.
- Don’t push it too far, or it will sink completely during baking.
- Bake in the center rack for 10 to 11 minutes, until the edges are crisp and golden.
- Let them cool for 10 minutes in the pan.
- Transfer to a wire rack to cool completely.