Lemon Financiers

Ingredients

• 100 g Unsalted butter (cut into small pieces; used to make brown butter)
• 80 g Powdered (icing) sugar (sifted)
• 100 g Almond flour (ground almonds) (fine powder)
• 30 g All‑purpose flour (sifted)
• 1 tablespoon Lemon zest (zest of 1 fresh lemon, finely grated)
• 2 large Egg whites (room temperature, about 60 g)
• 2 tablespoons Fresh lemon juice (about 30 ml, from the same lemon used for zest)
• 2 tablespoons Apricot jam (warmed, for glazing (optional))
• 1 tablespoon Candied lemon peel (finely chopped, for garnish (optional))

Instructions

1. Prepare brown butter (beurre noisette)

   Place the butter pieces in a saucepan over medium‑low heat. Stir constantly. Once melted, continue cooking until the butter turns a golden‑amber color and releases a nutty aroma. Immediately remove from heat, pour through a fine mesh sieve into a bowl to stop cooking, and let cool to room temperature.

   Time: PT5M

2. Mix dry ingredients

   In a mixing bowl, whisk together powdered sugar, almond flour, all‑purpose flour, and the fresh lemon zest until the mixture is uniform and free of lumps.

   Time: PT2M

3. Incorporate egg whites

   Add the room‑temperature egg whites to the dry mixture. Whisk quickly until the batter is smooth and glossy, with no visible streaks of egg.

   Time: PT2M

4. Add lemon juice

   Pour the fresh lemon juice into the batter and give a brief whisk to combine.

   Time: PT1M

5. Fold in brown butter

   Add the cooled brown butter to the batter in 2–3 portions, mixing well after each addition until the batter is smooth, shiny, and homogenous.

   Time: PT3M

6. Preheat oven and prepare molds

   Preheat the oven to 180°C (350°F) fan‑forced. Lightly grease the financier molds (or mini cake molds) with a little butter or non‑stick spray.

   Time: PT10M

   Temperature: 180°C

7. Bake financiers

   Spoon the batter into the prepared molds, filling just a little over half. Bake for about 20 minutes, or until the tops are golden and a knife inserted comes out clean.

   Time: PT20M

   Temperature: 180°C

8. Cool and unmold

   Remove the tray from the oven, let the financiers sit in the molds for 1–2 minutes, then gently turn them out onto a cooling rack. Allow them to cool completely at room temperature.

   Time: PT5M

9. Glaze and garnish (optional)

   Warm the apricot jam until fluid, then brush a thin layer over each cooled financier. Sprinkle with chopped candied lemon peel for extra brightness.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

12 g

Fat

9 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted butter: clarified butter, melted coconut oil (will change flavor)
• Instead of Powdered (icing) sugar: granulated sugar blended in a food processor
• Instead of Almond flour (ground almonds): ground almonds, almond meal (slightly coarser)
• Instead of All‑purpose flour: spelt flour, gluten‑free flour blend (may affect texture)
• Instead of Lemon zest: orange zest, lime zest
• Instead of Egg whites: pasteurized egg whites
• Instead of Fresh lemon juice: bottled lemon juice (no zest)
• Instead of Apricot jam: orange marmalade, honey
• Instead of Candied lemon peel: dried lemon zest, candied orange peel

Equipment Needed

• Saucepan
• Fine mesh sieve
• Mixing bowl
• Whisk
• Silicone spatula
• Financier molds or mini cake molds
• Baking sheet
• Cooling rack
• Oven

Critical Steps — Do Not Skip

• Achieving the correct amber color for the brown butter without burning it.
• Ensuring the brown butter is fully cooled before folding it into the batter.
• Not over‑baking the financiers; they should stay moist inside.

Chef Tips from the Video

• Use a microplane for the lemon zest to capture the aromatic oils without bitter pith.
• For an extra citrus punch, add a few drops of lemon extract to the batter.
• If you like a glossy finish, brush the warm financiers with a thin layer of melted butter before the apricot jam.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze individually wrapped for up to 2 months; thaw at room temperature before serving.

Room temperature: Can sit at room temperature for up to 1 day if kept in a sealed container.

Make-Ahead Tips

• The batter can be prepared up to 24 hours in advance and kept refrigerated; bring to room temperature before baking.
• Glazed financiers keep well refrigerated; re‑heat briefly in a low oven for a fresh feel.
• Baked financiers freeze well; re‑heat directly from frozen at 150°C for 8‑10 minutes.