Ingredients
120 g | sugar |
20 g | all-purpose flour |
2 g | instant espresso powder |
1.5 g | kosher salt |
60 g | almond flour |
20 g | Dutch-processed cocoa powder |
90 g | egg whites (3 large whites) |
112 g | unsalted butter (1 stick) |
30 g | unsweetened chocolate |
½ cup plus 1½ tablespoons (4¼ ounces) sugar |
2 tablespoons plus 1 teaspoon all-purpose flour |
1½ teaspoons instant espresso powder |
½ teaspoon kosher salt |
½ cup almond flour |
¼ cup Dutch-processed cocoa powder |
3 large egg whites |
8 tablespoons (1 stick) unsalted butter |
1 ounce unsweetened chocolate |
Essential Equipment
Instructions
- 120 g sugar
- 20 g all-purpose flour
- 2 g instant espresso powder
- 1.5 g kosher salt
- 60 g almond flour
- 20 g Dutch-processed cocoa powder
- 90 g egg whites (3 large whites)
- 112 g unsalted butter (1 stick)
- 30 g unsweetened chocolate
- Spray muffin tin with vegetable oil spray. Pipe or scoop 25 grams (1½ tablespoons) batter into each cup. Bake financiers until toothpick inserted in center comes out clean, 13 to 15 minutes, rotating pan halfway through baking. Let financiers cool in tin for 5 minutes. Unmold financiers and transfer to wire rack. Serve.
Instructions
- ½ cup plus 1½ tablespoons (4¼ ounces) sugar
- 2 tablespoons plus 1 teaspoon all-purpose flour
- 1½ teaspoons instant espresso powder
- ½ teaspoon kosher salt
- ½ cup almond flour
- ¼ cup Dutch-processed cocoa powder
- 3 large egg whites
- 8 tablespoons (1 stick) unsalted butter
- 1 ounce unsweetened chocolate
- Spray muffin tin with vegetable oil spray. Pipe or scoop 1½ tablespoons batter into each cup. Bake financiers until toothpick inserted in center comes out clean, 13 to 15 minutes, rotating pan halfway through baking. Let financiers cool in tin for 5 minutes. Unmold financiers and transfer to wire rack. Serve.