We've had a takeaway container marked '6 Egg Whites' in the freezer for some time. I couldn't remember where the yolks went but I suspect David Lebovitz had something to do with it. Regardless, it was well and truly time to use them and after a couple of weeks away from the kitchen I was keen to bake. These financiers looked like a good solution. They include only a small amount of flour, which is easily substituted with a gluten-free mix that makes them palatable for a couple of my favourite workmates.
The original recipe has these moist almond cakes topped with strawberry halves but I chose sunny kiwi slices instead - these make a nice sour contrast to the sweet, creamy cake. The batter comes together in less time than it takes to heat the oven, so they're an easy weeknight task. I found that the financiers last happily for a few days, though they may sink a little in that time. My only complaint is that they make their paper cases greasy inside and out - perhaps reducing the quantity of butter would avert that problem.
(based on a recipe at cuisine.com.au)
110g ground almonds
90g plain flour (I used a gluten-free mix)
240g icing sugar
1 teaspoon baking powder
6 egg whites
250g butter (consider using less)
2 kiwi fruits, sliced into rounds
Preheat the oven to 190°C. Lightly grease a muffin tin or line it with cupcake papers.
Place the ground almonds in a large bowl and sift over the flour, icing sugar and baking powder. Gradually beat in the egg whites. Melt the butter over the stove or in a microwave and stir it into the cake batter until it's all just combined.
Spoon the mixture into the muffin tin (it should make a dozen). Gently place a kiwi slice onto each cake and bake the financiers for about 30 minutes, until they pass the skewer test.