Roasted plum and almond financiers from Great British Chefs - Chef Recipes by Elly McCausland

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Notes about this recipe

  • veronicafrance on December 24, 2016

    Just made these as I had some left-over egg whites. Delicious, crispy on the outside and squishy within. A couple of changes: no plums in December so I used some of my home-made cherry conserve. And I made them in mini muffin moulds, yielding 18 rather than 9. Traditionally financiers are small, and muffin tins seemed too big. These are just the right size for serving with after-dinner coffee, or as accompaniment to another dessert.

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