Rose Blush Financier
Ingredients
Method- 125g Almond Flour
- 375g Confectioners’ Sugar
- 125g Flour
- 62g deZaan Rose Blush Cocoa Powder
- 312g Egg Whites
- 312g Beurre Noisette (slightly warmed)
- Add all the dry ingredients to a mixing bowl with a paddle attachment.
- Add the Egg Whites and mix till incorporated.
- Add the beurre noisette gradually until fully incorporated.
- Transfer the batter to a mold or sheet tray. Note: At this time, it can also be refrigerated for later use.
- Bake at 180ºC/356ºF for +/- 20 minutes.
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