Cherry and Almond Financiers
Ingredients
Preparation
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Preheat the oven to 200°C (390°F).
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Set 6 cherries aside. Wash and pit the remaining cherries, then cut them in half.
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Place in a saucepan with 30 g granulated sugar and cook over low heat for about 20 minutes.
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Place the Flexipan 6 financier mold on perforated baking tray and fill the indents evenly with the cherry confit and set aside.
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Beat the egg whites to stiff peaks in a mixing bowl.
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Add 50 g sugar, the flour and almond flour. Combine using a spatula.
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Melt the butter in a saucepan and cook until it browns.
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Add to the mixture and stir.
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Pour on top of the cherry confit and top with the sliced almonds and a whole cherry.
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Bake for 20 minutes.
