Pistachio financiers with rhubarb compote

Another recipe I made to use up some of the egg whites I had left-over after making sirnica. Never tried financiers before and I was pleasantly suprised how good they where. The pistachio’s together with the beurre noisette gave a wonderful nutty flavour. The little cakes were soft and moist. The little drop of rhubarb compote gave a pleasant tart note to the sweet cake.

No serious signs that no. 3 is coming soon 😦 Still 3 more days till due date… Hope he won’t wait too long after that…

Pistachio financiers with rhubarb compote (adapted from www.joyofbaking.com)

makes about 12

½ cup (50 g) pistachio nuts

⅓ cup (5 tbs / 85 g) beurre noisette (made from ½ cup (115 g) unsalted butter)

¼ cup (35 g) flour

¾ cup (90 g) icing sugar

â…› ts salt

3 large egg whites, lightly beaten

½ ts vanilla extract

about 2-3 tbs rhubarb compote, sweetened to taste

Preheat the oven to 350°F (177°C). Spread out the pistachio nuts on a baking sheet and bake about 8 minutes. Allow to cool to room temperature. Ground the pistachio’s in a food processor until finely ground.

Increase the oven temperature to 400°F (200°C).

To make the beurre noisette: Melt ½ cup unsalted butter in a saucepan over medium low heat. Once the butter has melted let it come to a boil. Continue to cook until it looks clear and the milk solids have dropped to the bottom of the pan and have turned dark brown. Remove from heat. Spoon away the foam that’s on top. Let the milk solids settle at the bottom Carefully pour out the clear butter, leaving the milk solids at the bottom. Let the beurre noisette cool to room temperature before using. Measure out â…“ cup of beurre noisette (you’ll have some left-over). Use the remaining beurre noisette to grease a 12 capacity mini muffin pan.

In a large bowl whisk together the flour, ground pistachio’s, icing sugar and salt. Fold in the lightly beaten egg whites, vanilla, and the â…“ cup beurre noisette. Fill each mold almost to the rim and bake for 4 minutes. Remove from the oven and place about ¼ – ½ ts of the rhubarb compote on top of each. Return the financiers to the oven and bake a further 5-7 minutes or until they have become light brown on top and are springy to the touch. Remove from oven and let cool on a wire rack. They are best eaten the same day.

If you don’t use up all of the batter (like I did), it will keep a few days in the fridge.

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10 Responses to Pistachio financiers with rhubarb compote

  1. Rosa says:

    What delightful little financiers! Nice flavor combination…

    Cheers,

    Rosa

  2. Hannah says:

    Love those two flavors together- Definitely sounds like a delicious combination!

  3. Financiers, gosh I love them. These are so pretty with the rhubarb.

    Sometimes those #3s can really take their good sweet time.

  4. ovenhaven says:

    It’s amazing how you’re still busy baking when you’re about to pop! Hehe 😛

    I’ve never tried financiers before either, and pistachio with rhubarb sure sounds like a great combination.

  5. Desmone007 says:

    Never tried financiers before…I wonder why they are so named…but in any case they look absolutely delicious! Thanks for the recipe. Hope you wouldn’t mind having Foodista readers directed to your blog. Just add your choice of widget and you’re all set!

  6. Lien says:

    These looks so lovely, a great way to get your eggwhites gone. And how conveniant that you can keep the batter in the fridge for a day or so.

    Take care these last days. Die laatste loodjes wegen nou eenmaal het zwaarst.

    Veel sterkte straks bij de bevalling!

  7. Very nice.Pisatchio and Rhubarb sounds superb. Little baby is taking his time because he loves to get all the good treats like these.

  8. Farhan says:

    Hi LInda!

    I love little cakes and have always wanted to try my hand at financiers. It would be a great excuse to get another cake mould too! I can’t wait to see the latest addition to your family. If it isn’t too personal, I would love to hear your birth story and I’m sure your readers too!

    PS. thanks for the lovely emails, I’m just so behind I never get round to answering my mail. Just wanted to let you know that I appreciate them and you are such a sweet and kind person >hugs<

  9. fairy_mi says:

    Hi Linda, and thanks for the visit 🙂

    your blog is amazing!

    Everything is so original and interesting

    just the way i like it!

    And the green financiers are really adorable!

    I can’t help but wonder- how do you know Hebrew? 🙂

    Inbal

  10. natalia says:

    Dear Linda How are you ? Has the little one showed his little face yet ? My kids wre both late but luckily it was winter time !! Your financiers are just wonderful !! Here it’s almost impossible to find rhubarb so I’ll try something else !!

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