Financiers à l'Orange - Orange Financiers

Saturday, January 28, 2017

Chinese New Year was just a few days ago. Gong Xi Fa Cai to you all who celebrate this holiday! May fortune and prosperity overflow in abundance for you this year. 

We had a fabulous spread on the eve of the New Year and it is customary to gift and consume tangerines and oranges during this time. They are auspicious foods to serve at family gatherings because the word tangerine sounds similar to 'luck' and the orange sounds similar to 'wealth'. Also, their bright yellow and orange colours resemble gold, a symbol of wealth and prosperity. Surely, you can't lose with all this going for you :D

And therefore right now our table overfloweth with oranges like nobody's business. That, coupled with an abundance of egg whites in the fridge from a custard I made a few days ago, led me to this wonderfully scented financiers à l'orange.

Read on and discover how amazingly easy it is to make these treats. They are so adorable when baked in cute molds and make eye-pleasing afternoon tea bites. The nutty and earthy almond flour coupled with a citrus zest make these financiers such a delight.

Traditionally made in micro loaf pans to resemble gold bars, financiers were popular in 19th century Paris in the area close to the Paris stock exchange. They were also known then as visitandines. Since they are so popular at home, I have made so many versions of them ... aux framboises, aux pistaches, and au chocolat. Give one of them try, you'll be hooked, I promise!

200 g (14 tbsp or 1-3/4 sticks) unsalted butter, browned, then cooled
6 egg whites, at room temperature
200 g (1-2/3 cup) confectioners sugar
80 g (2/3 cup) almond flour
80 g (2/3 cup) all-purpose flour
Zest of 2 oranges

1. Preheat oven to 180C or 365F.
2. Butter 24 financier molds or line 2 mini muffin pans with paper cases (unless using silicone molds).

3. In a medium bowl, whisk together the confectioners sugar, flours, and orange zest.
4. Make a well in the center of the large bowl and pour in the egg whites, whisk to combine.
5. Pour in the browned butter and whisk until totally incorporated.

6. Ladle the mixture into the prepared financier molds, filling it 2/3 of capacity.
7. Bake for 15-18 minutes until golden brown on top.
8. When safe to handle, remove from the molds and let cool on a wire rack.

If you are wondering why my financiers are speckled, it is because I do not strain my browned butter (because I do love that nutty rich taste) and the almond flour / almond meal I use is a more natural kind, which is not totally free of some almond skin bits. And I wouldn't sacrifice that anytime for mere aesthetics :)

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