I am usually in charge of desserts for family gatherings. Because of the kind of recipes I make (chocolate cakes, custards for pies and ice creams), I use a lot of egg yolks which lead to me having a lot of left over egg whites. So I search for recipes that use a lot of egg whites. I could make meringue cookies, an Australian pavlova (giant meringue cookie topped with cream and berries), or macarons.
If you bake a lot like me, you can freeze the left over egg whites. It takes a lot of water, fuel, and food to produce eggs. Throwing away food is bad for the environment and it is bad for the budget (except when you spend more money using up the food than you would have otherwise.) Such is the case with financiers — a buttery, nutty confection.
This recipe is from Saveur magazine.
8 tbsp. unsalted butter, plus more for pans
1⁄2 cup flour, plus more for pans
1⁄2 cup sugar
1⁄2 cup light brown sugar
1⁄2 tsp. kosher salt
4 egg whites
1⁄2 cup finely ground pistachios, plus 1⁄2 cup finely chopped
2 tbsp. finely ground almonds
1 tsp. baking powder
Instructions
Grease and flour 1 1⁄2“-round financier molds or mini-muffin pans; set aside. Heat butter in a 2-qt. saucepan over medium heat; cook, without stirring, until butter begins to brown, about 5 minutes. Pour through a fine strainer into a bowl; cool.
Whisk sugars, salt, and egg whites in a bowl until smooth. Add flour, ground pistachios, almonds, and baking powder; stir until combined. Add browned butter; stir until smooth. Refrigerate for 1 hour.
Heat oven to 350°. Pour about 1 tsp. batter into each mold; sprinkle with chopped pistachios, and bake until golden brown, about 16 minutes.
Principal of Cooking 