Financiers Aux Noisettes Chez Vaudron (Vaudron's Hazelnut Cakes)
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Twenty-two financiers
- 1⅔cups confectioners' sugar
- 1cup hazelnuts, finely ground
- ½cup unbleached flour
- ¾cup egg whites (5 to 6)
- ¾cup (6 ounces) unsalted butter, melted and cooled
- 1tablespoon unsalted butter, for buttering 22 financier molds
Ingredient Substitution Guide
Nutritional analysis per serving (20 servings)
145 calories; 10 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 0 grams dietary fiber; 10 grams sugars; 2 grams protein; 16 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat the oven to 450 degrees.
- Step 2
In a medium-sized bowl, combine the sugar, ground hazelnuts and flour, then sift or force the mixture through a fine-mesh sieve into a second bowl. The mixture should be very fine. Stir in the egg whites until thoroughly blended, then stir in the melted butter and mix well.
- Step 3
Butter 22 tin financier molds, each measuring two by four inches. (Small oval barquette molds or even muffin tins could also be used). Divide the batter between the molds. Place the tins on a thick baking sheet and place in the center of the oven. Bake for seven minutes, then reduce the heat to 400 degrees and bake until golden brown, about another seven minutes. Turn off the heat and allow the financiers to rest in the oven another seven minutes.
- Step 4
Remove the financiers from the oven and unmold as soon as they have cooled. (Wash the molds immediately after unmolding with cold water but no detergent, so they retain their seasoning.) The financiers may be stored in an airtight container for several days.
Private Notes
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Cooking Notes
Alexis
I tend to have lots of leftover egg white because I make a lot of custards. This is my new favorite use for them! It's extremely easy and turns out delicious every time. Two notes - I use almond flour instead of hazelnut because I usually have it handy, and I use a mini muffin tin instead of a financier mold. The bake time and temp in the recipe work for my oven even with these changes.
Sophie
Made as directed but in mini muffin tin, reduced the second 7 mins to 5, and they were maybe a touch overdone. Would do 5, 5, 7 next time in a mini muffin tin. Not overly sweet, nice exterior crunch. Be careful not to overblend the hazelnuts, my first attempt turned into nut butter!
Ella G.
I used a muffin tin; turned out great. These are a little bland but are a perfect use for the egg whites leftover from the ice cream recipe. I might add a pinch of salt next time.
Michelle M
I used almond meal instead of Hazelnut. They turned out great! Sprinkled with powdered sugar!
Alexis
I tend to have lots of leftover egg white because I make a lot of custards. This is my new favorite use for them! It's extremely easy and turns out delicious every time. Two notes - I use almond flour instead of hazelnut because I usually have it handy, and I use a mini muffin tin instead of a financier mold. The bake time and temp in the recipe work for my oven even with these changes.
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