Raspberry Pistachio Financiers

Using up egg whites is a recurring issue when making things like curds, ice creams, custards, etc. Financiers are one way to use them up, but haven’t been a regular in our household. However, with the success of this batch, I may now have a go-to recipe whenever we have a surplus.

The recipe is from the Duchess Bake Shop cookbook. This is not a beginner’s book: it caters towards experienced bakers, with measurements in weights and volumes, and a few complicated creations with multiple sub-recipes like the Tart Montréal.

But this financier is one of the easier recipes. Even if you don’t have the traditional shaped pan, you could use mini-muffin pans. I have a pair of silicone molds, each with 7 large cavities, and I can’t recall that I’ve ever used them before! With sky-high grocery prices, I opted for blackberries on sale at the supermarket as a substitute, but found reasonably priced raspberries the next day.

These turned out great, and taste amazing when they’re still warm. The fruit makes them get moist and sticky in the next few days, so I’d warm them in a toaster oven before serving. I also had some problems popping them out even though I buttered and floured the mold. Definitely be generous with the sprinkling of nuts. Next time, I’d use smaller pieces of fruits to ensure they don’t contribute too much moisture.