Friand? Financier? Sabem a diferença?
Eu não... levam ambos açucar em pó, farinha de amêndoa, claras de ovo e manteiga. Então, qual é a diferença?
Bem... o que aconteceu foi que na semana passada eu fiz bastantes cheesecakes, e na receita que uso é feito com gemas de ovos. Portanto, no Sábado, olhei para o meu frigorífico e reparei que tinha um recipiente cheio de claras de ovos. Friands/Financiers seriam a solução lógica para o meu problema, pensei... e estava certa. Não são tão bonitos como os amigos macaroon ou até dos familiares cupcakes, mas são de certeza bastante saborosos e uma óptima forma de usar claras de ovos.
Friand? Financier? Do you know the difference?
I don’t... they both have powder sugar, almonds flour, egg whites and butter. So, what is the difference?
Well... the fact is that last week I made a lot of cheesecakes, and the recipe I use is with egg yolks. So, on Saturday, I looked at my fridge and I realized that I had full container of egg whites. Friands/Financiers were logical solution of my problem, I thought... and I was right. They are not as pretty as their macaroon friends or even cupcake relatives, but they are for sure really tasty and a great way to use egg whites.
I can you help me? I wanted to know how long can we have the egg whites on the fridge? And for the macarrons do they have to be room temperature? I read somewhere that they would have to be outside the fridge for more than 8 hours, but isn't there the danger of being bad for you? Thank you so much, love your blog!
ReplyDelete@Joana: Eu nunca guardo mais de uma semana no frigorífico, se tiver certeza que não vou usar, prefiro congelar.
ReplyDeleteMacaroons...todas receitas que vi ate agora dizem que é preciso ter claras alguns dias no frigorifico e tirar algumas horas antes de fazer...
Que aspecto delicioso, apetece-me mesmo um:)
ReplyDeleteFrom BYW--Hi, I just wanted to say that your photos are beautiful, and you are doing really nice work with your blog!
ReplyDeleteThanks a lot Clarice!!!
ReplyDelete