Breakfast cookies? Any thought or opinions on enclosed recipe?

I'm wondering if the person whose didn't stay together didn't beat the egg whites long

enough? From description they should have at least doubled to get opaque and that would also increase the volume. You could do a test with a single egg white and try out add-ins.

hmmm: that first sentence has a double negative: but I can't seem to correct it.

 
Oh. Now I seriously want one of those. And I just had one perfect poached egg & one disasterously

wrong poached egg, crispy toast, roasted tomatoes, and Hot Coffee The Way I Like It Damn It.

Looks like a good library treat.

Please let us know your results and what type of butter you used: in other words, did you splurge on European or just use plain old Walmart knock-off.

 
Another question: I can't fathom the quantity for these. Recipe states 12-15

but instructions say two mini-muffin tins.

My mini-muffin tin holds twenty four (my mini pan is the same size as a 12 cupcake-size pan).

Is there a standard financier pan that holds the same amount of batter as a cupcake? I've seen them displayed in pastry shops...sort of long logs...but my eyes are usually dragged back to almond croissants.

One of the comments says this makes ~2 Cups of batter.

 
Yes. I see where it calls for mini pans, but the recipe amt at the top says 12-15.

That seems like a full-size amount to me...so perhaps the cook just specified a different type of pan.

 
I'm not sure what I'm missing--it says 12-15 and the directions indicate that

a mini-muffin pan is used. The pictures show mini-muffins. I don't know what a "full size amount" would be? ;o)
Interestingly, for sale, there are a LOT of silicone financier pans which may reinforce the fact that they are delicate and hard to remove from a pan.
https://www.amazon.com/s/?ie=UTF8&keywords=financiers+pan&tag=googhydr-20&index=aps&hvadid=237377838455&hvpos=1t2&hvnetw=g&hvrand=9336772620296958700&hvpone=&hvptwo=&hvqmt=e&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9009978&hvtargid=kwd-329705863096&ref=pd_sl_2t6h5fy98r_e

 
Leite's calls for 2 mini-pans (smaller pan is 12, so it makes 24, right?) but

the notation at the top says recipe makes 12-15. That's why I'm confused. Is there a 6-count mini-pan???

I have four mini-pans and they're all 24 each, so I confuse easily.

Re silicone: I've not content with my results from silicone pans. The finished product does come out easily, but never seems to get the crispness on the edges that a metal pan gives. However, CathyZ uses a silicon pan for her flourless chocolate cake so I might just cave for that one.

 
One pan will have 12 in it and the other will only have 3. You will be able to

have all 15 in your pan for 24 9 empty spaces. ;o)

I don't particularly like silicone either.

 
I used Lactantia, unsalted butter. I have a 12 cup mini muffin tin that I use.

I've made this recipe a few times now and I rather like it. It's not too sweet and has a strong almond flavour.
I get about 12 each time I make them.
On the site under special equipment required it says mini muffin tin.
Honestly I think a large muffin would be too much. Having said that I've eaten two mini's quite easily.
If you like almond flavour - I recommend this for something different.
I'm sorry for now I forget who else on this site first mentioned them.

Betty

 
A large muffin wouldn't be "in keeping" with the classic size of a financier,

which is sort of mentioned in the preamble to the recipe--"no need to buy a special pan--use a mini=muffin pan".
I really want to make them--sounds delicious, and his recipes are so reliable.

 
Thanks for the update and all the clarifications. This sounds like a library treat...I'll double

it and use my 24-muffin tin.

 
Have you ever tried Margaret Fox's Breakfast Cookies? from Cafe Beaujolais

They're really nice - not just for breakfast...

BREAKFAST COOKIES

Makes about 5 1/2 dozen

Margaret Fox's recipe - Breakfast Cookies

Now you have permission to eat cookies for breakfast. All the ingredients are things that you might eat for breakfast anyway. In fact, I`ve been known to eat the Grape Nuts plain, or with milk, before they ever got into the cookie dough. There are lots of ingredients because the idea is to make these a complete breakfast. If you had some citrus, some milk and a handful of these, you`d be in pretty good shape providing you know when to stop reaching into the cookie jar. (Of course, to get your basic two eggs, you`d have to eat 11 dozen cookies.) These cookies are very crunchy, as you might expect from the Grape Nuts. If that bothers you, you could easily substitute a cup of some crunchy flake cereal. I prefer currants to raisins; they seem to distribute the sweetness more evenly throughout the cookies.

1/2 cup butter
2/3 cup brown sugar
1 egg
1 cup vegetable oil
1 tsp. vanilla extract
1 cup regular rolled oats, toasted
1 cup Grape Nuts cereal
1/2 cup peanut butter (optional, but you`d be nuts to leave it out)
2 1/2 cups white flour
1 tsp. baking soda
1 tsp. salt
1/3 cup plus 1 Tbsp. toasted wheat germ
1/3 cup plus 1 Tbsp. oat bran
1/3 cup plus 1 Tbsp. nonfat dry milk powder
1 cup raisins or currants
1 cup toasted, chopped walnuts

Preheat oven to 350 degrees. Cream the butter and sugar. Add the egg then the oil and vanilla. Stir in the remaining ingredients. Form into balls between 1 to 3 inches in diameter. Place on ungreased cookie sheets and flatten with a fork. Bake 12 to 15 minutes, depending on the size of the cookie. Check the bottoms. Because they are very brown to begin with, you must watch very closely. Remove from the pan and let cool.

 
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