Description
These classic French Financiers are delightful mini almond cakes made with brown butter, almond meal, and egg whites. Perfect as a sweet treat alongside your morning or afternoon tea, they offer a nutty and moist texture with a delicate golden crust. These elegant bite-sized cakes are also ideal for gifting or special occasions.
Ingredients
Butter
- 150 gr Unsalted Butter
Dry Ingredients
- 25 gr Plain / All-Purpose Flour
- 125 gr Almond Meal
- 100 gr Icing Sugar (Powdered Sugar)
- 1 pinch Salt
Wet Ingredients
- 5 Egg Whites (about 150 grams)
- 1 teaspoon Vanilla Extract (optional)
Topping (Optional)
- Flaked Almonds, to taste
Instructions
- Preheat and Prepare Pan: Preheat your oven to 160°C (325°F). Generously grease a financier pan, optionally dust it with flour and tap out any excess to prevent sticking.
- Make Brown Butter: Melt the butter in a small saucepan over low to medium-low heat. Cook it until foamy, then continue cooking until it turns golden brown and exudes a nutty aroma, about 5 to 8 minutes. Look for small brown specks at the bottom, then remove from heat and let cool.
- Mix Dry Ingredients: In a large bowl, sift together the flour, almond meal, icing sugar, and salt. Stir to combine evenly.
- Whisk Egg Whites: In a separate bowl, lightly whisk the egg whites until slightly bubbly but not fully stiff.
- Combine Batter: Add the egg whites to the dry ingredients and mix until smooth. Then whisk in the cooled brown butter and vanilla extract until just combined.
- Fill the Pan: Transfer batter to a piping bag and pipe it into the prepared financier pan. Alternatively, spoon or scoop the batter into the molds. Spread with the back of a spoon if needed and top with flaked almonds, if using.
- Bake: Bake for 12 to 14 minutes in the preheated oven until cakes are lightly golden on top. If using a mini loaf or muffin pan, baking time may be slightly longer.
- Cool: Remove from the oven and let the cakes rest for about 15 minutes before carefully removing them from the pan. Transfer to a cooling rack and cool completely before serving.
Notes
- Using a financier pan gives the cakes their traditional rectangular shape, but muffin tins or mini loaf pans can work as alternatives.
- Carefully monitor the brown butter to avoid burning; it should be nutty and golden, not blackened.
- Egg whites should be lightly whisked to incorporate some air but not beaten to stiff peaks for the right texture.
- Allow cakes to cool slightly in the pan for easier removal and to retain their shape.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
