An assortment of French almond financiers, lemon madeleines, and chocolate truffles for celebration.
# What You’ll Need:
→ Almond Financiers
01 - 3.5 tbsp unsalted butter
02 - 3.5 tbsp almond flour
03 - 3.5 tbsp powdered sugar
04 - 1.5 tbsp all-purpose flour
05 - 2 large egg whites
06 - 1/2 tsp vanilla extract
07 - Pinch of salt
→ Chocolate Truffles
08 - 3.5 oz dark chocolate (70% cocoa)
09 - 1/4 cup heavy cream
10 - 2 tsp unsalted butter
11 - 1 tbsp cocoa powder
→ Lemon Madeleines
12 - 4 tbsp unsalted butter, melted and cooled
13 - 1 large egg
14 - 3 tbsp granulated sugar
15 - Zest of 1/2 lemon
16 - 1 tbsp lemon juice
17 - 3.5 tbsp all-purpose flour
18 - 1/2 tsp baking powder
19 - Pinch of salt
→ Garnishes
20 - Powdered sugar for dusting
21 - Candied orange peel (optional)
22 - Crushed pistachios (optional)
# How-To:
01 - Preheat oven to 350°F and grease mini muffin molds. Melt butter and let cool slightly. Combine almond flour, powdered sugar, all-purpose flour, and salt in a bowl. Whisk in egg whites and vanilla extract until just combined, then fold in melted butter. Fill molds two-thirds full and bake for 12 to 14 minutes until golden. Cool on a rack.
02 - Finely chop dark chocolate and place in a heatproof bowl. Heat heavy cream until simmering and pour over chocolate. Let stand for 1 minute, then stir until smooth. Incorporate butter. Chill mixture for 1 hour. Scoop and shape into small balls, then roll in cocoa powder.
03 - Preheat oven to 375°F and grease madeleine molds. Whisk together egg, granulated sugar, and lemon zest until light. Add lemon juice and melted butter, whisk to combine. Fold in flour, baking powder, and salt. Fill molds three-quarters full and bake for 8 to 10 minutes until edges turn golden. Cool before unmolding.
04 - Arrange financiers, madeleines, and truffles on a serving platter. Dust with powdered sugar and optionally garnish with candied orange peel or crushed pistachios for a festive presentation.
