Step-by-Step Recipe: Mini Blueberry & Rooibos Financiers

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This month, Queenie made perfectly petite financiers, and not just any financiers, but blueberry and rooibos ones! Sprinkle some powdered sugar on top and sit back and enjoy these fresh out of the oven with a cup of Earl Grey. 

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INGREDIENTS
1 stick unsalted butter
2/3 cup all-purpose flour
1/2 cup almond meal/flour
4 egg whites
1 tablespoon vanilla extract
1/2 teaspoon baking powder
1/2 cup light brown sugar
1/3 cup dried blueberries
2 tablespoons rooibos
Powdered sugar for dusting

SPECIAL EQUIPMENT
Mini Financier mold

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1. Turn on the oven to 425°F. 

2. Melt butter (1 stick) in a saucepan on low heat to make brown butter (beurre noisette). 

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3. Slowly allow the butter to turn light brown, which will take about 5 minutes. Gently swirl the saucepan instead of stirring with a spoon. You want to see the separation of milk solids and butterfat. Take off heat and cool for 10 minutes.

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4. Combine the rest of the ingredients (all-purpose flour, almond meal, egg whites, vanilla extract, baking powder, light brown sugar, dried blueberries, and rooibos) in a mixing bowl. Mix together.

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5. Slowly mix in the brown butter.

6. Chill dough in the refrigerator for 1 hour. 

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7. Put the dough in to a piping bag and pipe the dough into the financier mold. (TIP: Put the financier mold inside a baking or cookie sheet if the mold is made of silicone.)

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8. Once piped, jiggle and plop the financier mold on the countertop to fill in any gaps and to get the tops even.

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9. Bake for 9 minutes.

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10. Cool financiers for about 5 minutes then dust with powdered sugar.

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MINI BLUEBERRY & ROOIBOS FINANCIERS
Recipe by Queenie Fok for Oh, How Civilized

Makes 40-45 mini financiers

INGREDIENTS
1 stick unsalted butter
2/3 cup all-purpose flour
1/2 cup almond meal/flour
4 egg whites
1 tablespoon vanilla extract
1/2 teaspoon baking powder
1/2 cup light brown sugar
1/3 cup dried blueberries
2 tablespoons rooibos
Powdered sugar for dusting

SPECIAL EQUIPMENT
Mini Financier mold

DIRECTIONS
1. Turn on the oven to 425°F. 

2. Melt butter (1 stick) in a saucepan on low heat to make brown butter (beurre noisette). 

3. Slowly allow the butter to turn light brown, which will take about 5 minutes. Gently swirl the saucepan instead of stirring with a spoon. You want to see the separation of milk solids and butterfat. Take off heat and cool for 10 minutes.

4. Combine the rest of the ingredients (all-purpose flour, almond meal, egg whites, vanilla extract, baking powder, light brown sugar, dried blueberries, and rooibos) in a mixing bowl. Mix together.

5. Slowly mix in the brown butter.

6. Chill dough in the refrigerator for 1 hour. 

7. Put the dough in to a piping bag and pipe the dough into the financier mold. (TIP: Put the financier mold inside a baking or cookie sheet if the mold is made of silicone.)

8. Once piped, jiggle and plop the financier mold on the countertop to fill in any gaps and to get the tops even.

9. Bake for 9 minutes.

10. Cool financiers for about 5 minutes then dust with powdered sugar.