Servings: 9 financiers
Equipment
Ingredients
- 5 oz egg whites 141 g, about 5 egg whites
- 4 oz butter 113 g, plus a bit more 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 oz almond flour 56g
- 1.5 oz cake flour 42g
- 1.5 oz shredded coconut 42g
- 1/2 tsp baking powder optional
- 9 fresh raspberries
Instructions
- Preheat Oven: Set the oven to 390°F (200°C).
- Brown Butter: Melt butter in a saucepan over medium heat until it turns golden brown and smells nutty, about 5-10 minutes. Cool it by placing in a bowl of cold water.4 oz butter
- 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.1/2 tsp vanilla extract, 1 oz honey
- Incorporate Dry Ingredients: Sift almond flour, cake flour, and baking powder together and mix into the wet ingredients.2 oz almond flour, 1.5 oz cake flour, 1/2 tsp baking powder
- Mix in the shredded coconut.1.5 oz shredded coconut
- Combine Butter: Add cooled brown butter, including the burned bits, ensuring it's not too hot.
- Prepare Pan: Grease the mold with butter, ensuring all surfaces are covered. Optionally, dust with flour or sugar if not using a non-stick pan.
- Fill Molds: Fill each mold about three-quarters full with batter.
- Add Raspberries: Place a raspberry on top of the batter in each mold.9 fresh raspberries
- 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.
- Serve: Enjoy your financiers once cooled.
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