Plum Financiers

• 6 ounces, weight Unsalted Butter
• 1/2 pounds, 7/8 ounces, weight Powder Sugar
• 1-7/8 ounces, weight Flour
• 5-1/3 ounces, weight Almond Flour
• 5 whole Egg Whites
• 1 pinch Salt
• 1 Tablespoon Oil For Greasing Your Mold
• 2 whole Red Plums

1. Melt the butter on low heat.
2. In a bowl combine sugar, flour and almond flour and sift.
3. Beat the egg whites with a pinch of salt, till stiff peaks form, then add in the flour mixture in 2-3 parts. Stir only until the batter becomes homogenous, then slowly pour in the warm melted butter, stirring all the time. Don't add all the butter at once - add it a little at a time, stirring between additions. Give it another good stir to be sure everything is well mixed, and your batter is ready.
4. Grease the molds you'll be using for baking generously with either butter or vegetable oil. I have used mini muffin tins here, which yielded to about 40 financiers. Spoon some of the batter into the tins, leaving about 3-5 mm from the top empty, as they will rise.
5. Slice the plums and gently press them into the batter, then bake at 200u0b0C oven for 10-15 minutes.
6. Remove from oven, set on the counter to cool down, then carefully remove from the tins, using the tip of the knife if needed.

butter, sugar, flour, weight almond flour, egg whites, salt, greasing, red plums

Taken from tastykitchen.com/recipes/desserts/plum-financiers/ (may not work)