The golden,crispy-edged, and buttery French financiers are a cinch to make. A hefty dose of almond flour and butter keeps them supremely moist and tender.
Prep Time1 hourhr15 minutesmins
Cook Time18 minutesmins
Course: cake, Cookies
Keyword: Brown butter financier recipe, French financiers, Financiers, Classic financiers recipe
Servings: 12Financiers
Calories:
Author: Natasha Minocha
Ingredients
1/4cup ( 60 gms)Butter
2Egg whitesPlease use large eggs
3tbsp (35 gms)All-purpose flour
1/4cup (50gms)Icing sugar
3/4cup ( 80 gms)Almond flour
1tspVanilla bean paste / Vanilla extract
Cherries pitted and halved, Almond flakes for topping
Instructions
To make the brown butter - Heat the butter in a small saucepan, on low heat. The butter will be bubbly and foamy, and then will start to change color. Once its brown in color, take the pan off the heat and strain the butter into a small bowl. Let it cool. This process will take about 4-5 minutes.
In a medium-sized bowl, sift together the flour and icing sugar.
Add the almond flour.
Now whisk in the egg whites. When your dry ingredients are moistened, slowly add the brown butter in 3 -4 increments, stirring well after every addition.
Whisk in the vanilla bean paste or extract. Mix well.
Cover the bowl with a tight-fitting lid or plastic wrap and refrigerate for 1 hour.
When you're ready to bake, preheat your oven to 180C and butter the cavities of a mini muffin well.
Place 1 -1.5 tablespoons of the batter into the cavities.
Place half a cherry in the center and press it down slightly. Add an almond flake or two on top.
Bake at 180C for 15-18 minutes, or until the financiers are golden brown and a toothpick inserted in the center comes out clean.
Let the financiers cool in the pan for a few minutes before taking them out on a cooling rack.
Sprinkle some icing sugar on top and serve. Enjoy!