An assortment of delicate French sweets with almond, chocolate, and lemon flavors perfect for a refined celebration.
# What you'll need:
→ Almond Financiers
01 - 3.5 tablespoons unsalted butter
02 - 0.44 cup almond flour
03 - 0.44 cup powdered sugar
04 - 2 tablespoons all-purpose flour
05 - 2 large egg whites
06 - 1/2 teaspoon vanilla extract
07 - Pinch of salt
→ Chocolate Truffles
08 - 3.5 ounces dark chocolate (70% cacao)
09 - 4 tablespoons heavy cream
10 - 2 teaspoons unsalted butter
11 - 1 tablespoon cocoa powder
→ Lemon Madeleines
12 - 4 tablespoons unsalted butter, melted and cooled
13 - 1 large egg
14 - 3 tablespoons granulated sugar
15 - Zest of 1/2 lemon
16 - 1 tablespoon lemon juice
17 - 1/3 cup all-purpose flour
18 - 1/2 teaspoon baking powder
19 - Pinch of salt
→ Garnishes
20 - Powdered sugar, for dusting
21 - Candied orange peel (optional)
22 - Crushed pistachios (optional)
# Method:
01 - Preheat oven to 350°F and grease mini muffin molds. Melt butter and cool slightly. Combine almond flour, powdered sugar, all-purpose flour, and salt. Whisk in egg whites and vanilla extract until just combined. Stir in melted butter until smooth. Fill molds two-thirds full and bake 12 to 14 minutes until golden. Cool on a rack.
02 - Chop dark chocolate finely and place in a heatproof bowl. Heat heavy cream until simmering, then pour over chocolate. Let sit one minute, then stir until smooth. Stir in butter. Refrigerate for one hour. Scoop and roll the mixture into small balls, then coat with cocoa powder.
03 - Preheat oven to 375°F and grease madeleine molds. Whisk egg, sugar, and lemon zest until light and frothy. Add lemon juice and melted butter, mixing to combine. Fold in all-purpose flour, baking powder, and salt. Fill molds three-fourths full and bake 8 to 10 minutes until edges are golden. Cool before removing from molds.
04 - Arrange financiers, madeleines, and truffles on a serving platter. Dust with powdered sugar and garnish with candied orange peel or crushed pistachios if desired.
