Betty Hung, owner of Beaucoup Bakery, shares a recipes for raspberry pink peppercorn financiers.
Ingredients
¼ cup Butter
1/3 cup + 1 tbsp Almond Flour
2 tbsp All purpose flour
3 large Egg whites
½ cup Icing sugar, plus more for garnish
2 tsp Lemon Zest
1 tsp Pink peppercorns, lightly crushed plus more for garnish
1 cup Fresh raspberries
Method
Preheat oven to 375 F. Butter 10-12 financier tins, or mini muffin tins and set aside.
In a medium saucepan, heat butter on medium heat until butter caramelizes and turns into deep brown colour, about 6-8 minutes. Set aside to cool, it is best to use when it is lukewarm. If butter solidifies, gently reheat in the microwave oven to use.
Sift together the almond flour and all purpose flour into a bowl. In a medium mixing bowl, whisk egg whites and icing sugar together until mixture is cohesive. Add the almond flour, flour, lemon zest, and pink peppercorns, mix with a spatula until all ingredients are incorporated.
Butter financier moulds or mini muffin tins with butter. Spoon batter into prepared moulds. Level off with a knife if necessary. Top with 3 raspberries each and garnish with 2-3 pink peppercorns.
Bake in preheated oven for about 18-20 minutes, rotating halfway, until tops are golden brown. Cool before unmoulding.
More Global BC recipes are available here