Financiers
Financiers are small almond cakes made with egg whites and browned butter. Brown the butter until it smells nutty, but only stir the whites; this rich, moist cake needs no airy meringue.
Another 30 minutes - cooling
How to make it
Prepared 0 of 6 steps
Brown the butter
Reserve 15 g butter for greasing. Heat remaining 135 g in a light-coloured pan until the solids turn golden brown and smell nutty. Immediately pour into a bowl and cool until warm.
Combine the dry ingredients
Sift icing sugar and wheat flour, then add ground almonds and salt. Whisk out lumps so the small cakes have an even texture without dry patches.
Add the whites
Stir whites smooth with a fork without foaming. Mix into the dry ingredients, then gradually add warm browned butter, including the brown solids if they are not burnt.
Let the dough rest
Cover and refrigerate for 30 minutes to hydrate flour and thicken the batter. Heat the oven to 190 °C and grease small rectangular moulds with reserved 15 g butter.
Fill and bake
Fill moulds about three-quarters full and scatter with flaked almonds. Bake for 14–19 minutes until edges are golden, centres springy and a skewer comes out without raw, sticky batter.
Cool before unmoulding
Wait 5 minutes, carefully unmould and transfer to a rack. Do not cover while hot, as the edges soften. Berries, chocolate and extra icing sugar are not included.
Little hint
A light-coloured pan makes browning easier to judge. Golden solids add flavour; black solids and an acrid smell mean the butter has burned and will spoil the cakes.
Frequently asked questions
What should I watch out for when cooking?
A light-coloured pan makes browning easier to judge. Golden solids add flavour; black solids and an acrid smell mean the butter has burned and will spoil the cakes.
How should I prepare the ingredients?
Reserve 15 g butter for greasing. Heat remaining 135 g in a light-coloured pan until the solids turn golden brown and smell nutty. Immediately pour into a bowl and cool until warm.
