Servings: 10 brown butter financiers
Equipment
- Muffin tin 12 cups, non-stick
Ingredients
Brown Butter:
- 9 tbsp unsalted butter 128g
Financiers:
- 5 oz egg whites 141 g, about 4 to 5 egg whites
- 8 tbsp brown butter about 113 g, all the brown butter minus 1 tablespoon for the glaze
- 2 tsp butter for greasing the pan
- 3 oz sugar 85 g
- 1/2 tsp vanilla extract optional
- 1 oz honey 28g or about 1 1/3 tbsp
- 2.5 oz almond flour 70g
- 2 oz cake flour 56g
- 1/2 tsp baking powder
Brown Butter Glaze:
- 1 tablespoon brown butter room temperature
- 1/2 cup powdered sugar
- pinch salt
- 1-3 teaspoons milk adjust based on consistency
- 1/4 teaspoon vanilla extract optional
Instructions
Brown Butter:
- Make Brown Butter: Melt butter in a saucepan over medium heat until golden brown and nutty smelling (5–10 minutes). Remove from heat, cool quickly in cold water while stirring.9 tbsp unsalted butter
- Divide: Set aside one tablespoon of browned butter for the glaze.
Financiers:
- Preheat Oven: Set the oven to 390°F (200°C).
- Mix Egg Whites and Sugar: Whisk egg whites and sugar just until a bit of foam forms.5 oz egg whites, 3 oz sugar
- Add Honey and Vanilla: Stir in honey and vanilla.1 oz honey, 1/2 tsp vanilla extract
- Incorporate Dry Ingredients: Sift almond flour, cake flour, and baking powder together and mix into the wet ingredients.2.5 oz almond flour, 2 oz cake flour, 1/2 tsp baking powder
- Combine Butter: Add cooled brown butter, including the burned bits, ensuring it's not too hot.8 tbsp brown butter
- Prepare Pan: Grease the mold with butter, ensuring all surfaces are covered. Optionally, dust with flour if not using a non-stick pan.2 tsp butter
- Fill Molds: Fill each mold about three-quarters full with batter.
- Bake: Place in the oven, immediately reduce heat to 360°F (180°C), and bake for 13-15 minutes until the edges brown and the center sets.
- Cool: Let financiers cool in the pan for 10-15 minutes, then remove using a silicone spatula.
Brown Butter Glaze:
- Combine Ingredients: In a bowl, mix the brown butter with a pinch of salt and vanilla extract.1 tablespoon brown butter, 1/4 teaspoon vanilla extract, pinch salt
- Whisk in Powdered Sugar: Gradually whisk in sifted powdered sugar.1/2 cup powdered sugar
- Adjust Consistency: When the mixture gets lumpy, add milk in small amounts while whisking. Continue adding milk and powdered sugar until you incorporate all the sugar and the glaze is smooth and slow pouring. Adjust with more powdered sugar if you add too much milk.1-3 teaspoons milk
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