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Lemon and Raspberry Financiers
Moist small cakes with lemon zest and fresh raspberries, made with brown butter and rescued egg whites. An ultra‑simple no‑waste recipe, ideal for a snack or dessert.
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Critical Success Points
- • Brown the butter until caramel color
- • Cool the butter to 40 °C before incorporating
- • Observe the temperature changes during baking (220 °C → 200 °C → 190 °C)
Safety Warnings
- • Brown butter is very hot: handle with care to avoid burns.
- • Be careful with oven temperature changes to avoid burning yourself.
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