Oat financiers with peach ice cream from A Passion for Ice Cream: 95 Recipes for Fabulous Desserts by Emily Luchetti

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Notes about this recipe

  • ashallen on August 11, 2020

    I made just the oat financiers part of this recipe which we ate with black raspberry ice cream we already had on hand. Peach ice cream would have been great, though - the black raspberry clobbered the oat flavor! By themselves, these are nice little cakes with a pleasant oat flavor. I was concerned they'd bake up dense without any leavening (the egg whites that go into them aren't beaten), but they came out light and tender with a nice buttery chewiness along the pan edges. I used quick rolled oats vs. the thicker old-fashioned rolled oats and that seemed to work fine. I lightly toasted the oats in the oven along with the almonds for extra flavor. A nice, easy way to use up egg whites that were irretrievably contaminated with yolk.

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