Raspberry & Coconut Financiers
An Original Recipe by Lorraine Elliott
Makes 6-8 Financiers (depending on how deep you want to make them)
Preparation time: 15 minutes
Cooking time: 25 minutes
- 2 tablespoons butter for brushing tin
- 175g/6ozs. browned butter*, melted and cooled
- 100g/3.5ozs. almond meal
- 1.5 cups icing or confectioners sugar
- 1/2 cup plain all purpose flour
- 1/4 cup desiccated Coconut
- Pinch of salt
- 3 egg whites (from large eggs)
- 2/3 cup raspberries (frozen is fine)
- 1/2 cup cinnamon cream cheese (see recipe below)
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Berries and flowers to decorate
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To brown butter, place the butter in a heavy based saucepan and heat on medium heat and remove from heat once it starts to smell nutty. Using this butter hot is ideal.
Cinnamon Cream cheese
- 1/3 cup cream cheese, softened
- 3 tablespoons softened butter
- 3 tablespoons icing or confectioners sugar, sifted
- 1/2 teaspoon cinnamon
Step 1 - Preheat oven to 200C/400F and butter and line a financier or mini rectangular tray with parchment. In a large bowl add the almond meal, sift in the icing sugar and add flour, coconut and salt. Whisk until combined. Add in the hot butter and egg whites until just combined(do not overmix). Then divide into the molds and drop 2-3 raspberries in each financier. Bake for 13 minutes if you are making thinner ones or 18 minutes if you are making fatter ones and then cool completely.
Step 2 - Make cinnamon cream cheese and using a #6B tip fitted in a piping bag, pipe several dollops on top of the financiers. Use the icing to secure the berries and flowers.