Massive apologies for the blog silence but I’ve been thwarted by a simple cold that won’t go away and I’ve been bandying about like a big baby. I tried to remain drugless but after two weeks I lost my shit and demanded to be knocked out on codeine. Thank goodness The Captain is a patient lad because I can warp into quite a formidable attention-seeking monster demanding puppy cuddles and foot rubs. I’m on the mend now but I’ll still happily accept pats on the head and a violin recital.
Speaking of puppies, it has been six weeks since I adopted my rescue pooch Kiki and she has made huge progress. It was tough for us to see her cower and run away in the beginning but we persisted and now she walks around with her tail up and wagging. This week, after a couple of false starts, she finally went on her first walk. Woohoo! First it was one street and then the whole block the next day. We had a temporary setback when she spotted the neighbourhood kids playing and froze for five minutes but then she got up and continued on all by herself. You really couldn’t smack the grin off my face when I saw her trotting and skipping down the street with her tail up and the breeze blowing in her face. She’s learning how to be a normal happy dog so quickly and we are the proudest parents.
While we’re on a happy high, check out these awesome financiers. As a shameless custard lover, leftover egg whites are the bane of my existence but it just kills me to throw it all away. And seeing as I really don’t like meringues or macarons all that much, my saviour are these little bad boys. I absolutely adore them with a glass of ice cold Malaysian soya bean milk; much better than chicken soup and pills in my honest opinion (well actually they might not make the cold disappear but at least they’d make me feel better!).
Green tea not your thang? Simply skip it and add a teaspoon of vanilla extract or replace with good quality Dutch processed cocoa powder, it’ll still be a winner. There are so many different ways to flavour and change them up but the bottom line is, they’re still super quick and easy to make. Oh and fyi, I like baking mine in mini muffin tins just because it’s way more fun to pop them whole in my mouth *smile*
- 130g unsalted butter
- 50g plain flour
- 5g cornflour (cornstarch)
- 10g green tea powder (matcha powder)
- pinch of salt
- 130g egg whites (from approximately 4 large eggs)
- 130g caster sugar
- 50g hazelnut or almond meal
- Preheat oven to 180°C. Grease a 24 mini muffin tin well with canola oil spray or butter.
- Melt butter in a pan over low heat. Turn the heat up to medium-high and cook butter until it’s light brown and nutty in fragrance (when the spluttering and noise dies down, it’s nearly ready so keep a watchful eye to stop it from burning). Strain brown butter into a heatproof bowl and set aside to cool.
- Meanwhile, sift plain flour, cornflour, green tea powder and salt twice. With your stand mixer or by hand, whisk the egg whites until it has ‘loosened’ and is frothy. Whisk in the sugar until mixed then add the hazelnut/almond meal and whisk to combine.
- Gently stir through the sifted flour mix then the brown butter until just combined. Do not overmix. Divide batter amongst your muffin tin and bake for 10-12 minutes or until it’s lightly golden and the centres spring back when lightly pressed. Cool on wire rack for 10 minutes then turn out and leave to cool completely. Dust with icing sugar if you wish.
- Recipe adapted from Okashi by Keiko Ishida