Gluten Free Glazed Fruit Financiers
These are pillowy French treats made from egg whites, almond flour, and topped with thinly sliced glazed fruit
Servings: 20 financiers
Calories: 100kcal
Equipment
- Financier pan
Ingredients
- 1 Cup fine blanched almond flour
- 2 Tbsp gluten free 1-1 flour mix
- 2 Tbsp arrowroot starch
- 1/8 tsp salt
- 4 large egg whites
- 3/4 Cup white sugar
- 1/4 tsp almond extract
- 1 Tbsp vanilla extract
- 1/3 Cup melted, cooled salted butter
- extra unsalted butter for greasing the pan
- Thinly sliced fruit (peach, plum, fig, strawberry, etc - must be very very thinly sliced)
- 2 Tbsp jam of your choice (we use strawberry or apricot)
- 1 tsp water
Instructions
- Preheat the oven to 375° Fahrenheit. Generously butter a financier pan (I use an 8-financier pan) and set aside. Then, make your financiers. In a medium bowl, whisk together the almond meal, salt, flour, and arrowroot starch. In a larger bowl, using an electric mixer, beat the egg whites on medium until thick and foamy, about 2-3 minutes. Add in the sugar, vanilla, and almond extracts and continue to beat until thick and marshmallowy, another 2-3 minutes. Fold the dry ingredients into the egg whites, careful not to knock the air out of the egg whites, and then pour in the melted, cooled butter and fold in as well.
- Carefully scoop the batter into a pastry bag with a small round tip, or with a 1/4 inch opening cut off and pipe in the batter into the molds (this will make sure you have even-topped financiers) – be sure to only almost-fill each mold, up to about 1/8 inch below the rim. Rap the pan on a counter to even the tops of the financiers, then place 2-3 thin slices of fruit onto the top of each financier. Bake for 11-13 minutes until golden brown around the edges but not too dark (we bake ours for 13 minutes).
- While the financiers are baking, make your glaze. Combine the water and jam in a small saucepan and heat over low until the jam is completely melted and stir to combine. Pour the glaze into a small bowl. Once the financiers are done, remove from oven and use a pastry brush or a small spoon to spread a small amount of glaze over the fruit on top of each financier. Let cool before using a butter knife to edge the financiers out of the molds.