Christmas
AlmondĀ Financiers
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2 Reviews
Karen M.
August 29, 2016
These are perfect to use up extra egg whites. I cut the sugar a bit and they were delicious and since it uses melted butter and you don't need to whip the egg whites, it is quick and easy to make. I baked some scallop-shaped Madeleine molds and the rest in mini-muffin tins. I definitely preferred the ones cooked in the Madeleine molds because of the crispy edges and soft centers.
SuzanneM
August 7, 2012
These are delicious, easy, and very authentic! I have made them twice - once with regular flour and once with the gluten-free flour blend from www.artofglutenfreebaking.com. Both times they turned out beautifully (and my gluten-free daughter was thrilled)! I made a couple of minor changes to make the flavor deeper: (1) when I melted the butter, I browned it, and (2) I also added some vanilla extract - about 1 tsp. I also put an olallieberry in the center of each little cake - which sunk in a little during the cooking, as planned. Many recipes call for you to refrigerate the dough in the pans for a while before baking. I did not notice a discernable difference when I did that with this recipe. One big difference, I think the quantity is off, mine made 24-30 mini-muffin sized cakes.
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