Lemon Mint Financiers

I don't come to the UK to live a fancy life. I'm having a good time with myself every day.

Sometimes I just stroll around the neighborhood or go to the supermarket to find something delicious to eat or cook.

Today, one of the ingredients I'm using is from my backyard garden. My sister grows mint, and I thought I wanted to use it in baking. The other day, I made custard for my family, so I had some leftover egg whites, so I used them to make lemon-mint financiers.

The method is simple (as usual), but the recipe is a bit different because we're adding lemon juice and mint leaves (they add more liquid to the batter). To keep the texture of the financier moist, we have to use more ground almonds than the other recipes (compared to butter).

This type of cake requires a high temperature for baking, so if you're not careful, it can easily dry out. Always check after about 15 minutes, and if your oven has a hot spot, be sure to rotate the pan after 10 minutes (or more, depending on your oven).

You can eat it as is, but for a more appealing look, decorating it with icing sugar, lemon zest, and a little mint is a great idea too.

Lemon Mint Financiers

Make 11 pieces

85 g ......................... Unsalted butter

................................. Lemon zest from 1 lemon

68 g ......................... Almond powder (Ground almond)

125 g ....................... Icing sugar (sifted)

75 g ......................... Egg whites

30 g ......................... All-purpose flour

1/8 tsp ..................... Salt

1 tbsp ...................... Lemon juice

1 handful.................. Mint leaves, chopped

For decoration 

................................. Lemon zest

................................. Mint leaves

Put the butter in a bowl and melt it in the microwave.

Put the lemon zest into the butter bowl.

Chop mint leaves and add them to the butter bowl. Stir to combine.

Let it cool before using.

Before baking, preheat the oven to 190℃

I use 11 of the 6.7 x 1.5 cm mold.

Brush the pan with butter.

Sift the icing sugar before using.

Pour the icing sugar into the egg white and stir until fully combined.

Put the almond powder and salt into the bowl and sift in the all-purpose flour.

Stir to combine.

Pour the melted butter mixture and stir to combine.

Add the lemon juice and stir until fully combined.

I use a ziplock bag instead of a piping bag ^^.

Bake for 18-20 minutes in a preheated oven at 190℃. 

Turn the financiers upside-down and let them cool completely.

Decorate as desired.

Lemon Mint Financiers