These delicate almond cakes made with egg whites are a cornerstone of French pastry craft. With their distinctive gold bar shape, melting texture, and tender crumb, they captivate with every bite. Perfect for afternoon tea or paired with coffee, financiers embody the elegance and simplicity of French baking.
⏱️37 min
📊Medium
👥24 servings
🍽️Dessert
vegetarianbudget-friendlyfestive
Ingredients
4 piècesegg whites
100 galmond flour
100 gpowdered sugar
30 gflour
85 gbrown butter
0.5 cuillère à caféfine sea salt
0.5 cuillère à cafévanilla extract
Instructions
1PREPARE THE BROWN BUTTER: Melt the butter over medium heat in a saucepan. Let it cook for approximately 8 to 10 minutes, stirring regularly until it turns golden and develops a delicious hazelnut aroma. You will see the milk solids settle at the bottom and brown slightly. Pour the brown butter into a bowl through a fine strainer to remove the solid residue, then let cool slightly.
2SIFT THE DRY INGREDIENTS: In a mixing bowl, sift together the flour, almond flour, and powdered sugar. This step is crucial for eliminating lumps and incorporating air, which will give the financiers their characteristic light and tender texture. Also add the fine sea salt and gently mix with a spatula until completely homogeneous.
3WHIP THE EGG WHITES: In a very clean bowl (free of any fat residue), pour the egg whites. Using an electric whisk, beat them until stiff peaks form, which will take approximately 3 to 4 minutes. The whites should be glossy and silky. This step is essential for giving volume and lightness to the financiers.
4INCORPORATE THE INGREDIENTS: Pour the dry ingredients onto the beaten egg whites. Using a flexible spatula, fold in very gently by folding the batter from bottom to top with circular motions, making approximately 10 to 12 slow movements. Next, gradually pour in the warm brown butter while continuing to fold gently. Add the vanilla extract. The batter should remain very airy and not deflate, so maintain great delicacy throughout.
5FILL THE MOLDS: Preheat your oven to 200°C (gas mark 6-7). Pour the batter into financier molds that have been previously buttered or into a non-stick silicone mold. Fill each cavity three-quarters full to allow for rising. The surface should be smooth and even. Chef's tip: use a piping bag for a more professional and uniform presentation.
6BAKE TO PERFECTION: Bake for 10 to 12 minutes until the financiers are golden at the edges and the center is just set but still slightly tender. They should be firm on the surface but melting on the inside. Watch the color: they should have a beautiful uniform golden hue. Remove from the oven and let cool for a few minutes before gently unmolding onto a cooling rack. Enjoy them warm or cold with tea or coffee.