Almond Financiers

Ingredients

• 125 g Unsalted butter (unsalted, at room temperature)
• 100 g Egg whites (about 3 whites, at room temperature)
• 60 g Almond meal (fine, unroasted)
• 60 g All‑purpose flour (sift before use)
• 60 g Granulated sugar
• 60 g Powdered sugar

Instructions

1. Prepare the brown butter

   Place the butter in a saucepan, heat over low heat. As soon as it melts, let it cook while stirring regularly. The butter will foam, crackle and then turn amber. When the crackling stops, remove from heat and immediately strain through a fine sieve to eliminate brown residues.

   Time: PT10M

2. Sift the dry ingredients

   In a large bowl, sift the almond meal, flour, granulated sugar and powdered sugar. Quickly whisk together to obtain a homogeneous mixture.

   Time: PT3M

3. Incorporate the egg whites

   Pour the egg whites into the bowl containing the dry ingredients. Gently whisk until the batter is smooth and free of flour traces.

   Time: PT2M

4. Add the brown butter

   Pour the strained brown butter all at once into the batter. Mix quickly until fully incorporated. If a small deposit remains at the bottom, set it aside.

   Time: PT2M

5. Prepare the molds

   Generously butter each cavity of the mini‑cake mold (or use ungreased silicone molds).

   Time: PT2M

6. Fill the molds

   With a spoon or piping bag, deposit the batter into each cavity to half height (about 2 cm).

   Time: PT3M

7. Preheat the oven

   Turn on the oven and preheat to 180 °C for about 10 minutes.

   Time: PT10M

   Temperature: 180°C

8. Bake the financiers

   Place the molds in the oven and bake for 20 minutes at 180 °C. The financiers are ready when they are golden on top and the bottom is well colored.

   Time: PT20M

   Temperature: 180°C

9. Cool

   Remove the financiers from the oven, let cool 5 minutes in the mold, then unmold onto a rack to cool completely.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

13 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted butter: margarine (for color, but less flavor)
• Instead of Egg whites: whole eggs separated, or plant‑based egg substitute
• Instead of Almond meal: ground almonds, almond flour
• Instead of All‑purpose flour: gluten‑free flour, rice flour
• Instead of Granulated sugar: cane sugar, coconut sugar (reduces color)
• Instead of Powdered sugar: very fine granulated sugar

Equipment Needed

• 20 cm saucepan
• Whisk
• Fine sieve or strainer
• Mixing bowl
• Mini‑cake or financier molds
• Silicone spatula (optional)
• Oven
• Kitchen thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Achieve the proper stage of brown butter (amber color, without burning).
• Strain the butter immediately to avoid bitter residues.
• Do not over‑beat the egg whites with the batter.
• Bake at precise temperature to avoid drying out.

Chef Tips from the Video

• Lightly dust the financiers with powdered sugar before baking for an even shinier finish.
• Add a pinch of flaky sea salt on each financier before baking to enhance the almond flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 days.

Freezer: Wrap individually and freeze up to 1 month.

Room temperature: At room temperature, maximum 1 day.

Make-Ahead Tips

• Brown butter can be prepared ahead and kept in the refrigerator for 2 days.
• The batter can be prepared the day before, covered and refrigerated; bring back to room temperature before baking.