I mentioned before that my neighbor has a sour cherry tree and lets me pick all that I want! As you know, I made this Sour Cherry Almond Cake and have been browsing blogs for more recipes using these darling little wonders.
I came across a recipe on Always Order Dessert called Sour Cherry Financiers. I’m not sure why they are called that, Financier, according to the dictionary, is defined as a person that manages money. ? At any rate, they are not only darling, they are dainty and delicious and would be perfect for afternoon tea, if you partake in that sort of thing. ;) If you check out the recipe on Always Order Dessert, her mini cakes still have the cherry stems, which looks wonderful, but alas, I had already removed the stems from my cherries. So while mine did not have stems, they did have all of the flavor!
Sour Cherry Financier
1 stick unsalted butter
1 cup powdered or caster sugar
1/2 cup almond meal
5 tablespoons all purpose flour
1/2 teaspoon salt
4 large egg whites, room temperature
1 teaspoon pure almond extract
24 sour cherries, pitted from the bottom so the stem remains attached(process described above)
1. Preheat your oven to 375ºF. Grease a 24ct mini muffin pan with butter. Set aside
2. Spread the almond meal in a single layer on a baking sheet and toast in the oven until slightly golden. Let cool.
3. Melt the butter in a small saucepan on medium-low heat, stirring occasionally until the solids separate and turn lightly toasted. The butter will take on a fragrant, nutty aroma, and a golden, honey color.
4. Use a fine strainer lined with cheesecloth or (in a pinch) paper towel, to strain out the solids. Reserve the clear golden butter, and let cool to room temperature.
5. In the base of your electric mixer fitted with the paddle attachment, mix the sugar, flour, salt, and almond meal until well combined. Add the egg whites, 1/3 at a time, until fully incorporated. Add the almond extract and the browned butter and beat until smooth and kind of gluey but silky.
6. Use a tablespoon to measure out a tablespoon of batter per muffin tin. Gently place one pitted cherry in the center with the stem poking straight up.
7. Bake at 375ºF for 12-15 minutes each, or until slightly crisp and golden brown on the edges. Cool in the pan for ten minutes before gently pulling them out (don’t hold them by the stems while they’re still hot) and letting them cool on a wire rack.