A Parisian Pair: Financiers and Madeleines

4 months ago

Whether taken with tea or eaten as is, these Parisian tea cakes are a delight to make and eat



1 cup Ground almonds

1 ½ cup All-purpose flour, sifted

¾ cup Sugar

⅓ cup Unsalted butter

2 Tbsps Rum

1 tsp Liquid vanilla

1 cup Egg whites

A pinch of salt

¾ cup + 2 Tbsps Sugar

Sliced Almonds, for topping

  1. Preheat the oven to 350˚ F. Grease and line several financier molds or a 9 or 10 inch round baking pan.
  2. Toss together the almonds, flour, and sugar. Set aside. Cook the butter until the milk solids separate and cook to a ground nutty consistency.  Cool to room temperature then add the rum and the vanilla.
  3. In a mixer bowl, beat the egg whites and salt with the whisk attachment until frothy. Gradually add the sugar, increasing speed and continue to whisk till stiff peaks are formed. Fold in the nut mixture then the butter mixture.
  4. Pour the batter into the prepared pans and top with the sliced almonds. Bake for about 40 to 50 minutes. Cool the financiers in the pan for 10 minutes and then loosen out. Transfer to a cake rack in an upright position and cool completely.


Makes 22 pieces

½ cup Clarified butter, additional for greasing

½ cup Almond flour, unsifted

¾ cup Cake flour, sifted

¼ tsp Lemon rind

¼ tsp Salt

4 Eggs, lightly beaten

1 cup Sugar

1 tsp Almond extract

  1. Heavily grease with clarified butter and flour the madeleine pans, set aside and preheat the oven to 350F.
  2. In a bowl combine your dry ingredients with a whisk and set aside.
  3. In a mixing bowl with a wire whisk attached, combine the eggs and sugar and beat to ribbon stage (until very thick),  with the machine running add the almond extract remove from the mixer.
  4. Gently fold the clarified butter and then the dry ingredients.
  5. Use a small scoop to fill the prepared molds, put the molds on top of cookie trays and bake until lightly golden on the sides about 15-20 minutes.
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