Classic Financiers
A good financier is all about the quality of the butter and the grind of the almonds. You aren't looking for a rise like a sponge cake, but a dense, chewy interior that contrasts with a shattered-glass crust.
Master the butter first
The success of these cakes hinges on the beurre noisette. Do not rush this step; you want the milk solids to toast to a rich, dark amber without burning.
- small heavy-bottomed saucepan
- rectangular financier mold or mini-muffin tin
- whisk
- fine-mesh sieve
What goes in.
- 1/2 cupunsalted butter
- 1/2 cupalmond flour, finely ground
- 3/4 cuppowdered sugar, sifted
- 1/4 cupall-purpose flour
- 3large egg whites
- 1/2 tspvanilla extract
- 1 pinchsea salt
Cultivating the beurre noisette
Heat the butter over medium until it foams, then settles. Watch for the aroma to turn toasted and the solids at the bottom to turn dark brown; strain it immediately to stop the cooking process.
The method.
Brown the butter
Melt butter in the saucepan. Keep it moving until it smells like roasted nuts and looks like dark honey. Strain into a heat-proof bowl and let it cool until it is just warm to the touch.
Combine dry base
In a large bowl, whisk the almond flour, powdered sugar, all-purpose flour, and salt. Ensure no clumps remain.
Add whites and butter
Whisk the egg whites and vanilla into the dry mix just until combined. Slowly stream in the warm brown butter while whisking constantly to create a smooth, emulsified batter.
Chill and prep
Refrigerate the batter for 30 minutes. Meanwhile, brush your molds with melted butter and dust lightly with flour.
Bake
Pipe or spoon the batter into molds until 3/4 full. Bake at 375°F (190°C) for 12–15 minutes until the edges are firm and deep golden brown.
Other turns to take.
Browned Butter and Honey
Replace one tablespoon of the powdered sugar with wildflower honey for a deeper, caramelized depth.
Pistachio Financiers
Swap half of the almond flour for finely ground toasted pistachios and add a drop of almond extract.
When it doesn't go to plan.
Never skip the chilling step; it firms up the butter and helps the cakes develop that characteristic slight rise.
Do not over-whisk once you add the flour, or you will toughen the crumb.
If you don't have rectangular molds, a mini-muffin tin works, but reduce the bake time by two minutes.
The ones that keep coming up.
Why do the edges get so crisp?
The high sugar content and the presence of butter solids in the batter cause the edges to caramelize against the hot metal of the mold.
Can I use leftover egg whites?
Yes, they do not need to be at room temperature. Just ensure they are free of any yolk residue.
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