[Malaysian Recipes] Green Tea Financiers

While we’re on a happy high, check out these awesome financiers. As a shameless custard lover, leftover egg whites are the bane of my existence but it just kills me to throw it all away. And seeing as I really don’t like meringues or macarons all that much, my saviour are these little bad boys. I absolutely adore them with a glass of ice cold Malaysian soya bean milk; much better than chicken soup and pills in my honest opinion (well actually they might not make the cold disappear but at least they’d make me feel better!).

Green tea not your thang? Simply skip it and add a teaspoon of vanilla extract or replace with good quality Dutch processed cocoa powder, it’ll still be a winner. There are so many different ways to flavour and change them up but the bottom line is, they’re still super quick and easy to make. Oh and fyi, I like baking mine in mini muffin tins just because it’s way more fun to pop them whole in my mouth *smile*

GREEN TEA FINANCIERS
Yields 24

INGREDIENTS

130g unsalted butter
50g plain flour
5g cornflour (cornstarch)
10g green tea powder (matcha powder)
pinch of salt
130g egg whites (from approximately 4 large eggs)
130g caster sugar
50g hazelnut or almond meal

INSTRUCTIONS

1. Preheat oven to 180°C. Grease a 24 mini muffin tin well with canola oil spray or butter.
Melt butter in a pan over low heat. Turn the heat up to medium-high and cook butter until it’s light brown and nutty in fragrance (when the spluttering and noise dies down, it’s nearly ready so keep a watchful eye to stop it from burning). Strain brown butter into a heatproof bowl and set aside to cool.

2. Meanwhile, sift plain flour, cornflour, green tea powder and salt twice. With your stand mixer or by hand, whisk the egg whites until it has ‘loosened’ and is frothy. Whisk in the sugar until mixed then add the hazelnut/almond meal and whisk to combine.

3. Gently stir through the sifted flour mix then the brown butter until just combined. Do not overmix. Divide batter amongst your muffin tin and bake for 10-12 minutes or until it’s lightly golden and the centres spring back when lightly pressed. Cool on wire rack for 10 minutes then turn out and leave to cool completely. Dust with icing sugar if you wish.

This recipe and image sources are referred in website: Citrusandcandy.com. Thanks so much!