Pistachio And Rose Water Financiers With Raspberries

• Financiers
• 6.2 ounces Icing sugar
• 5.3 ounces Butter no salt
• 5.3 ounces Egg whites (4 large or 5 medium)
• 3 ounces Pistachios ground - no salt, no skin
• 1.8 ounces Flour - all purpose
• 1/2 tablespoon Rose Water
• 1 teaspoon baking powder
• pinch of salt
• Raspberry Sauce
• 7 ounces Raspberries
• 1/2 cup Sugar
• 1/2 cup water

1. Pre-heat the oven to 425 degrees.
2. Butter and flour Financier rectangular moulds. If using non-stick silicone moulds no need to prepare. You can find them online in the US.
3. In a small pan melt the butter until it turns golden brown. Allow to cool.
4. In a bowl, measure the icing sugar, flour, ground pistachios, salt and whisk to remove any lumps. Add the egg whites, the Rose Water and the cooled brown butter and stir with a whisk or spatula, until smooth.
5. Fill the moulds to 3/4. Put 2 or 3 fresh raspberries on top and put in the oven. rnImmediately lower the temperature to 400 degrees and bake 3 minutes.
6. Lower the temperature to 350 and bake another 5 to 7 minutes or until golden brown.
7. Allow to cool in moulds.
8. For the Raspberry Sauce:rnIn a pan add the sugar and water and bring to a boil. Lower the heat and simmer 3 minutes until mixture gets syrupy. rnProcess the remaining raspberries with the sugar syrup.rnStrain through a fine mesh sieve, pressing with a rubber spatula.
9. Serve the Financiers with the raspberry Sauce.

financiers, salt, flour, water, baking powder, salt, raspberry sauce, raspberries, sugar, water

Taken from food52.com/recipes/13030-pistachio-and-rose-water-financiers-with-raspberries (may not work)