Lemon and Raspberry Financiers

Ingredients

• 90 g Unsalted butter (Melt then brown it (brown butter))
• 1 pincée Salt (Fine salt)
• 160 g Powdered sugar (Sift to avoid lumps)
• 65 g All-purpose flour (Sift)
• 60 g Almond powder (Unroasted)
• 2 g Baking powder (Approximately ½ teaspoon)
• 165 g Egg whites (Approximately 5 whites, saved from other recipes)
• 1 citron Lemon zest (Finely grated zest)
• 20 unités Fresh raspberries (2 per financier, placed in the center)

Instructions

1. Brown the butter

   Melt the butter in a small saucepan over low heat, then cook until it turns a caramel color and gives off a nutty aroma.

   Time: PT7M

2. Strain and cool the butter

   Pass the brown butter through a fine sieve to remove solids, then let it cool at room temperature until it reaches about 40 °C.

   Time: PT10M

   Temperature: 22°C

3. Mix the dry ingredients

   In a bowl, sift the powdered sugar, flour, almond powder, add the salt and baking powder, then mix evenly.

   Time: PT5M

4. Incorporate the egg whites and zest

   Pour the egg whites into the dry mixture, add the lemon zest, then whisk until a homogeneous batter is obtained.

   Time: PT3M

5. Add the brown butter

   Pour the cooled brown butter (≈40 °C) into the batter and mix quickly to incorporate.

   Time: PT2M

6. Fill the molds and add the raspberries

   Fill each financier mold two-thirds full with the batter using a piping bag (or a spoon). Place two fresh raspberries in the center of each financier.

   Time: PT5M

7. Preheat the oven

   Preheat the oven to 220 °C.

   Time: PT10M

   Temperature: 220°C

8. Bake the financiers

   Place the molds in the oven, immediately reduce the temperature to 200 °C and bake for 16 minutes. Midway, lower again to 190 °C for the final 8 minutes.

   Time: PT16M

   Temperature: 220°C → 200°C → 190°C

9. Cool and serve

   Remove the financiers from the oven, let them warm for 5 minutes in the molds then unmold onto a rack. Serve warm or at room temperature.

   Time: PT5M

Nutrition Facts

Calories

210

Protein

2 g

Carbohydrates

23 g

Fat

11 g

Fiber

0.8 g