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Financiers
Packed with the nutty goodness of almond flour and the rich, caramelized flavor of brown butter, financeirs are as delightful to eat as they are simple to make!
Ingredients
- 14 tablespoons (198 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 1 cup (100 g) almond flour
- 6 large egg whites
- 2/3 cup (80 g) all-purpose flour
- your favorite toppings, such as fruit, chocolate, and almonds
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Instructions
- Place the butter in a medium saucepan or skillet. Heat over medium heat, stirring frequently. Once the butter melts and begins to foam, continue to cook until brown specks start to form on the bottom of the pan. The butter will slowly stop foaming and will have a nutty aroma. Set aside.
- Combine the sugar and almond flour in a saucepan. Stir in the egg whites. Place over medium-low heat, and stir constantly until the mixture is lighter in color, thin, and hot (about 4 to 5 minutes).
- Remove from the heat. Stir in the all-purpose flour, and then gradually stir in the browned butter.
- Transfer the batter to a heatproof bowl, and place a piece of plastic wrap directly on top of the batter. Chill for an hour or up to overnight.
- Preheat the oven to 400°F (200°C). Grease 24 mini muffin cups.
- Divide the batter among the muffin cups, filling each almost to the top. (A #40 scoop works well.) Place any toppings you're using on top of each cake, and press them down gently. Bake for 10 to 13 minutes, or until golden and springy.
- Cool in the pan for about 10 minutes. Then remove the cakes from the pan and place on a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature up to 3 days or in the freezer up to 3 months.
- Recipe adapted from Dorie Greenspan.
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