Matcha Financiers from Baking Chez Moi was the second assignment for March (the first was Odile’s Fresh Orange Cake) for the Tuesdays with Dorie group. Dorie Greenspan’s recipe resulted in light, fluffy mini-muffins with a subtle matcha taste. I will make these again, but I’ll make a note to myself now to use 2 tsp of matcha for a stronger flavor.
This recipe came together very quickly and used simple ingredients. The part that took the longest was separating the egg yolks from the egg whites (which didn’t take much time at all).
The dry ingredients were whisked together first. The green color from the matcha looked innocent enough; it was a very pale green, but the scent of matcha was pretty strong.
The second step was mixing the sugar with some almond flour with egg whites. After everything was well-mixed, the dry ingredients were added.
This is the part when the color of the matcha really revealed itself.
After the dry ingredients were fully incorporated with the egg whites, sugar, and almond flour, melted butter was added. It took quite a good amount of folding and stirring to get the butter fully worked into the batter. The batter ended up being a very glossy green color that was covered up and refrigerated for an hour.
The chilled batter was then spooned into mini muffin tins. The amount of batter I made was perfect for 24 little Matcha Financiers.
I baked my Matcha Financiers for 10 minutes. I was very surprised to see how much they rose in such a small amount of time. I’m glad I checked the oven 2 minutes before the recommended bake time.
The edges were light brown, even golden, as were the sides and bottoms, the tops were green and springy to the touch.
In certain lights, you can’t tell that these are green, but these had a great green hue.
The Matcha Financiers tasted like someone labored in the kitchen for hours. In reality, the batter took about 15 minutes to make, chilled for 1 hour, and baked for 10 minutes. I would definitely use Dorie’s recipe again in the future.
Matcha Financiers recipe is on page 206 of Baking Chez Moi by Dorie Greenspan.