Financier
User Reviews
4.9
Financier
Description
The Financier recipe features browned butter that is cooked until golden and nutty, then combined with powdered sugar, almond flour, all-purpose flour, and a pinch of salt. Whisked together with room-temperature egg whites and vanilla extract, the thick batter is portioned into greased mini muffin wells and baked until the edges turn golden and the centers are set. This produces small cakes prized for their moist, tender crumb and deep nutty flavor.
The texture is rich yet light, combining the soft fluffiness of egg whites with the nutty almond notes from both the almond flour and browned butter. The exterior gains a golden brown color and slight crispness while the interior remains moist. Vanilla extract brings a subtle sweet aroma.
These small cakes suit teatime or dessert and can be flavoured with almond, lemon, or orange extract or zests for variation. Their size makes portions easy to serve and store.
Careful attention to browning butter and baking time prevents dryness. Using a scale for almond and all-purpose flours ensures accuracy in texture. Egg whites should be separated from cold eggs and warmed to room temperature before use for best results.
Ingredients
- ½ cup butter 113g, unsalted
- 1 ¼ cup powdered sugar (150g)
- 1 ¼ cups almond flour (125g)
- 6 tablespoons all-purpose flour (45g)
- pinch salt
- 4 egg room temperature, large, whites
- 2 teaspoons vanilla extract
Instructions
- Place the butter in a small saucepan. Melt over medium heat. Continue cooking until butter is boiling and turns golden brown and smells nutty, about 8 minutes. Pour into a bowl and cool for 30 minutes.
- Preheat the oven to 350F. Grease the wells of a mini muffin pan by brushing them lightly with softened butter.
- In a large mixing bowl, whisk together the powdered sugar, almond flour, all-purpose flour, and salt. Add the egg whites, vanilla, and cooled browned butter. Whisk together until just combined. (The batter will be thick.)
- Divide the batter among the greased muffin pan cups. (I like to place the batter in a piping bag for easy filling!) They will be about three-quarters.
- Bake for 15 to 20 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes. Remove and cool completely on a wire rack.
Notes
- Add ¼ teaspoon almond, lemon, or orange extract with vanilla for extra flavor.
- Do not discard browned bits in butter; they concentrate the flavor.
- Watch baking time closely to avoid overbaking and drying out the cakes.
- Separate egg whites from cold eggs, then allow them to reach room temperature before mixing.
- Weigh flours for accuracy; if measuring by cup, fluff and spoon gently before leveling.
- Adding citrus zest brightens the flavor if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24financiers
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 11mg | 0% |
| Potassium | 13mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 118IU | 2% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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