Financiers Recipe

Source: Recipe Iseasy Kitchen

Level: Easy

Yield: About 18 cakes

Time

Total: 2 hr 45 min
Active: 25 min

Ingredients

1 stick (8 tablespoons) unsalted butter
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1 cup confectioners' sugar
1/2 cup almond flour
1/4 cup cake flour
1/4 teaspoon fine salt
3 large egg whites
Nonstick cooking spray

Special Equipment

A nonstick financier pan or mini muffin pan
A piping bag fitted with a large plain tip

Instructions

Step 1 - Brown the Butter: Place the butter in a small skillet over medium-low heat. Once the foam settles, about 3 minutes, the milk solids will sink to the bottom. Keep cooking, gently swirling the pan occasionally, until the milk solids turn medium brown and the butter gives off a nutty scent, 2 to 3 minutes more. Be careful as it can burn quickly. Remove from heat immediately. Mix in the vanilla and almond extracts and let cool completely, 10 to 15 minutes.

Step 2 - Make the Batter: In a large bowl, whisk together the confectioners' sugar, almond flour, cake flour, and salt. Add the egg whites and whisk until smooth. Stir in the browned butter until just blended. Cover the batter and refrigerate for 2 hours.

Step 3 - Prepare Pans: Preheat the oven to 375 degrees F. Generously spray a nonstick financier pan or mini muffin pan with cooking spray.

Step 4 - Pipe and Bake: Transfer the batter to a piping bag fitted with a large plain tip and pipe about half of the batter into the molds. Keep the remaining batter chilled while the first batch bakes. Bake until the cakes are puffed and set in the center with golden brown edges, 9 to 10 minutes for a financier pan or a few minutes longer for a mini muffin pan.

Step 5 - Cool and Finish: Let the pan cool on a rack for 2 minutes, then remove the cakes and let them cool completely on the rack. Clean the pan and repeat with the remaining batter.

These delicate almond cakes are best enjoyed the day they are made.