(adapted from Francois Payard of Payard Patisserie and borrowed from La Mia Vita Dolce, My Sweet Life)
Time: 50 minutes plus 3 hours’ resting
•9 tablespoons butter, more for molds (I used medium sized muffin cups)
•1 1/4 cups powdered sugar
•3/4 cup almond meal
•1/4 cup bleached all-purpose flour
•1 tablespoon plus 2 teaspoons cake flour
•Pinch of salt
•1 teaspoon baking powder
•4 egg whites, at room temperature
•1 teaspoon vanilla extract
•1 can Oregon Fruit Blackberries-well drained reserve the juice for another use
1.Generously butter 12 2-by-4 inch regular financier molds (measured at the top) or line 16 muffin cups with medium paper liners.
2.In a small pan, over medium low heat, heat butter, occasionally swirling, until it begins to brown, about 5 minutes, set aside.
3.Sift sugar over almond meal. Add both flours, salt and baking powder and gently whisk to combine. Add eggs one at a time, whisking just to combine. Do not overwork or the cakes will be tough.
4.Add vanilla to butter. In a steady stream, whisk butter into flour mixture. Cover with plastic wrap and refrigerate 3 hours.
5.Heat oven to 375°. Set molds on a baking sheet, spoon mixture into a pastry bag that has a 1/4 inch round tip, pipe mixture into molds, filling halfway. If using muffin cups, spoon mixture into baking cups, filling halfway. Drop three blackberries onto each muffin. Bake 18 to 20 minutes, until browned and springy. Remove from oven, and cool 2 minutes before unmolding. Cool completely on rack. Serve plain or dusted with powdered sugar.Tags: Blackberry, blackberry financiers, browned butter