The sum of wet outside plus spare egg whites in the fridge equals a cosy afternoon of baking.  Actually, I  made  Brown Sugar Pavlova, but since the recipe is  already  posted I thought I’d search out another treat that uses up surplus egg whites.

These little bite-sized financiers  are versatile – if you don’t have pistachios you can use just about any sort of ground nut that you have in the store cupboard. They can be made small to eat with coffee or as a petite fore, or made into a dessert by piping the batter into a ring mould.  Enjoy .

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Pistachio and Raspberry Financiers

Makes 24 bite-size financiers or 6 baba mould desserts

 

Ingredients

100g butter

30g plain flour

85g pistachio nuts, ground

150g icing sugar

Three egg whites (medium eggs)

24 small raspberries

Method

Melt the butter into a small saucepan over a moderate heat. Once melted turn up the heat slightly and bubble the butter until foams and becomes golden brown. To stop the cooking put the base of the pan into a sink of cold water. Set aside to cool.

Put the flour, ground pistachio and the icing sugar into a large mixing bowl. Add the egg whites and whisk together for about a minute and then drizzle I the butter while whisking continuously.

Cover the bowl and let the batter rest in the fridge for about an hour.

Oil or butter a 24 quantity mini bun tin.

Spoon the pistachio batter into a piping bag and ¾ fill each bun case. Place a raspberry on top (don’t press in or they get lost as the cakes rise).

Cook for 12-15 minutes until golden and springy to the touch. Remove and cool slightly before removing the financiers to a cooling wire.

Serve with fresh raspberries and whipped cream or ice cream.