Description
Browned Butter Financiers are delicate and moist French almond cakes featuring a rich nuttiness from beurre noisette (browned butter). This recipe uses almond meal and egg whites to create tender, small rectangular cakes with a unique twist of cocoa and matcha variations for added flavor. Perfect for using up leftover egg whites and enjoying a refined patisserie treat at home.
Ingredients
Scale
Browned Butter Mixture
- 100 grams unsalted butter
Dry Ingredients
- 80 grams icing sugar (sifted to remove lumps)
- 70 grams almond meal
- 22 grams all-purpose flour
- 3 grams cornstarch
- 1 tablespoon cocoa powder
- 1 tablespoon matcha powder
Wet Ingredients
- 90 grams egg white
- 2 teaspoons hot water (for cocoa mixture)
- 1 tablespoon hot water (for matcha mixture)
Instructions
- Brown the Butter: Melt the unsalted butter in a saucepan over medium heat, swirling occasionally. Continue cooking until it turns golden brown and emits a nutty aroma. Remove from heat and set aside to cool slightly.
- Mix Dry Ingredients: In a large bowl, sift together the icing sugar, almond meal, all-purpose flour, and cornstarch to ensure a smooth batter without lumps.
- Combine Egg Whites: Add the egg whites to the dry ingredients and gently fold to combine, ensuring not to overmix.
- Incorporate Browned Butter: Slowly pour the cooled browned butter into the mixture, stirring continuously to create a smooth, homogenous batter.
- Divide and Flavor Batter: Divide the batter into two portions. To one portion, add the cocoa powder and 2 teaspoons hot water, mixing gently until combined. To the other portion, add matcha powder and 1 tablespoon hot water, stirring to incorporate evenly.
- Prepare Moulds: Grease six rectangular moulds or financier pans to prevent sticking.
- Fill and Bake: Pour the cocoa-flavored batter into half of the moulds and the matcha-flavored one into the remaining moulds. Preheat the oven to 180°C (350°F) and bake for 20-25 minutes or until a toothpick inserted comes out clean and the edges are golden brown.
- Cool and Serve: Allow the financiers to cool in the moulds for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
- Financiers are a perfect use for leftover egg whites and make an elegant treat for tea time.
- Beurre noisette (browned butter) adds a rich, nutty flavor that elevates the cakes.
- You can flavor the financiers with cocoa powder, matcha, or leave some plain for a classic taste.
- Ensure the butter is not burnt; it should be golden brown and fragrant.
- Use a silicone or metal rectangular mould for the traditional financier shape.
- Store leftovers in an airtight container for up to 3 days for freshness.
Nutrition
- Serving Size: 1 financier (approx. 40 grams)
- Calories: 160 kcal
- Sugar: 10 grams
- Sodium: 30 mg
- Fat: 11 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 13 grams
- Fiber: 1 gram
- Protein: 4 grams
- Cholesterol: 0 mg
