Fig-Hazelnut Financiers
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup butter (1 stick), and additional for greasing the pan
- 155grams confectioners’ sugar (1¼ cups)
- 56grams hazelnut flour (½ cup)
- 40grams all-purpose flour (⅓ cup)
- Pinch of salt
- 4large egg whites
- 1teaspoon vanilla extract
- 3ripe figs
Nutritional analysis per serving (8 servings)
271 calories; 17 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 2 grams dietary fiber; 22 grams sugars; 4 grams protein; 48 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.
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Preparation
- Step 1
Heat oven to 400 degrees. In a small saucepan, melt butter, letting it cook until it turns nut brown and smells toasted, about 5 minutes. Pour into a heatproof bowl and let cool. (Do not scrape up any black bits from the bottom of the pot.)
- Step 2
In a large bowl, combine sugar, hazelnut flour, all-purpose flour and salt. Using an electric mixer fitted with the whisk attachment and set on low speed (or use a whisk and a strong arm), beat in egg whites until flour mixture is damp. Add butter and beat on medium-high speed (or vigorously by hand) until very smooth, about 2 minutes. Beat in vanilla. At this point, the batter can be refrigerated for up to 4 days.
- Step 3
Trim stems off figs and slice each one crosswise into 3 rounds; you will have 9 fig rounds.
- Step 4
Butter and flour nine ½-cup muffin cups. Divide batter between cups and top each with a slice of fig. Bake until financiers are golden brown and the tops spring back when lightly pressed, about 15 minutes. Cool on a wire rack before unmolding.
Private Notes
Comments
I used almond flour and they turned out great!
These are delicious. Made with finely ground almond flour. Ripe figs cut in half (rather than thirds) better. Great texture. Wonder about adding a spoonful of fig jam under the fig? Or using Montmorency cherries? Will try the next time I make these.
I made my own hazelnut flour by processing whole hazelnuts with about a tablespoon of flour. 3/4 of my figs sank into the center but that could be because of the flour issue. Regardless, the 'surprise' fig in the center was still lovely. This flavor combo was absolutely delicious! Will definitely be making these again.
These were a nasty, greasy soggy mess. My husband almost gagged. My recommendation is to get egg whites to room temp to make them not so greasy but I am not going to bother trying again to see if that was the problem.
I've made these twice. The first time we ate them when they were still warm and the edges were crisp. The second time, they had completely cooled and no longer had that crispness at the edges. In the future (I will make them again!) I'll refrigerate the batter as they say you can, and bake them just before serving. I also used almond flour and also found that some of the figs sank. Didn't matter! So good!
I tried cooking for about six minutes and then adding the fig on top to prevent sinking. That worked, the fig stayed on top, but it took 30 minutes for the cupcakes to cook and even then they are undercooked around the fig. Overall I was disappointed by this recipe and would not make it again.