I can't lie and say Macarune has returned full-fledged. But I am baking again and that's good news for some of us here in busy Singapore (not unless your resolution's to stay fit).
Recipe taken from Gluten Free Girl via Deb at Smitten Kitchen. So easy to make with just one bowl, you have to try this. Makes 24 mini muffin pan financiers
6 tablespoons unsalted butter (3oz)
1 cup almond flour
4 tablespoons Dutch-process unsweetened cocoa powder
1/8 teaspoon salt
3/4 cup powdered sugar
1/3 cup egg whites (approx. 2-3 eggs)
1/4 teaspoon almond extract
Preheat the oven to 400 degrees F (205 degrees C). Lightly grease and flour mini-muffin tin. Melt the butter in a small saucepan and set it aside until it reaches room temperature or leave it in a bowl for an hour like I did and watch it turn to liquid. Ah! The joys of being in sunny Singapore.
Whisk the almond flour with the cocoa powder, salt, and powdered sugar in a medium bowl. Stir the egg whites and almond extract into the almond mixture, then gradually stir in the melted butter until incorporated and smooth. Spoon the batter into the molds, filling them three-quarters full.
Bake the financiers for 8 to 12 minutes, until the cookies are slightly puffed and springy to the touch. Remove them from the oven and let cool completely before removing the financiers from the molds.
Once cooled, financiers can be kept in an airtight container at room temperature for up to one week. I kept my airtight container in the fridge after a few hours in fear of what the humidity would do to these babies.
Moist and fluffy once out of the oven, these quickly turned chewy on the outside as financiers do upon cooling. Because of the intensity of Valrhona and use of confectioner's sugar, the outcome wasn't too sweet, just as the bf's family likes it. Will try Scharffen Berger next time to see if there's a difference in flavor
Since the lovely Bosch oven arrived, I've also baked my favorite chocolate raspberry pavlova, some parmesan pita chips, a citrus yogurt pound cake and espresso chocolate shortbread.