In my last post I mentioned that I’m looking for people to guest post, as I’ve been incredibly busy lately. I didn’t really think anyone would volunteer, but I underestimated the kindness of food bloggers. Almost immediately Marnely of Cooking With Books sent me a message offering to help.
Marnely is a blogger I discovered through the magic of Twitter (follow her @nella22). I’ve only just recently “met” her, but can already tell that she is a kind, generous and fun person. You can see from her blog and her choice of career that she is also very passionate about food and has lots to share. I hope you enjoy her guest post as much as I did!
For the Love of Cookies!
Marnely of Cooking with Books
I’d love to say I have great memories of my Cookies, Tarts and Mignardises class at the CIA. Baking cookies all day and taking boxes to share with roommates, what was not to love? I’ll tell you what: the homework! We were sent every day with a tray of labeled cookies to taste test. About 20 cookies a day, for the first week of the class, that’s 100 cookies in a week. You might be thinking, oh I wish I had that homework! No darling readers, you don’t. It gets old, FAST.
Day One, you were excited, “Oh cookies! Yum!” and wouldn’t even share with your roommate.
Day Two was, “Oh…cookies. Ok, let’s get this over with!”
Day Three, “Hey Roommate, you want to taste these cookies and tell me your thoughts?”
Day 3 and 4, the roommate (a cook, not a baker) would eat your cookies and help.
Day 5, you did the unthinkable. Remember wine tasting and spit buckets? Yeah, I’ll spare you the details.
That my friends, is the life of a baking and pastry student in culinary school. On Pie day in Baking Techniques, we took home 8 pies each. Good thing the CIA is visited by more than a million tourists a year, so as I walked out of class I handed them pies, cakes, cookie boxes, chocolates and candies. We feared the Freshman 15, which turned out to be more like the Freshman 22 for me.
Well, back to this post for Lynn. I wanted to share a simple but great tea cake recipe. Financiers are commonly confused with pastries but they are actually French cakes typically made in rectangular molds. Their flavor is based on both almond flour and the browned butter in it. Since berry season is approaching, this is a great way to showcase your berries! Serve with whipped cream on the side and enjoy with your afternoon tea or coffee.
|Photo Credit: The Culinary Institute of America
8.2 oz Almond flour
6 oz Sugar
1.5 oz Cornstarch
6 oz. Egg whites
2 oz. Honey
5 oz Brown Butter
Raspberries or blueberries, frozen
1. Melt butter in small sauce pan and continue to heat until the butter reaches a light brown color. Cool.
2. Combine the almond flour, sugar, cornstarch, and salt in a bowl.
3. Whisk egg whites gently, only until frothy. Add to dry ingredients and then stir in the honey.
4. Stream in the brown butter and incorporate.
5. Pipe into silicone molds and garnish with a berry before baking.
6. Bake at 375 F, until edges are golden brown.