Financiers Recipe

Let's go to France, and let's make some Financiers!

So yummy and so easy to make:

First, make sure that you have all of the following ingredients:

First, preheat the oven to 400°F (204°C).
Butter and flour 2 mini-muffin tins.
In a large bowl, sift together the all-purpose flour and salt.
Add the almond flour, granulated SUGAR, and confectioners sugar and whisk well to combine.
In another bowl, whisk the almond extract into the EGG whites just until frothy, 30 to 60 seconds.
In a wide saucepan over low heat, melt the butter. Then bring the heat up to medium and let simmer, without stirring, for 5 to 10 minutes, until the milk solids have sunk to the bottom and have begun to turn light brown.
(You will hear the butter gurgle and snap as it cooks and begins to turn amber.)
When the butter turns an amber color, remove the pan from the heat.
You just made brown butter, bravo!
Add the dry ingredients to the egg white mixture and gently whisk until combined. While the butter is still hot, pour it through a fine mesh strainer into a bowl or measuring cup.
You should have just shy of 1/2cup. Pour this into the batter and gently whisk just until the butter is incorporated and the batter is smooth.
Pour the batter into the mini-muffin pans, filling them to the top.
Reduce the oven temperature to 375°F (190°C) and bake the financiers for 13 to 15 minutes, until they have risen in the center and the edges are golden brown.
Cool the financiers in the pans for at least 10 minutes and then turn them onto a wire rack to cool completely.


Recipe inspired by CULINARIA

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