Description
Browned Butter Financiers are delicate, small French cakes made with almond meal, egg whites, and the rich nutty flavor of beurre noisette (browned butter). These moist and tender cakes are perfect for using up extra egg whites, featuring subtle notes of cocoa and vibrant matcha powder for a unique twist.
Ingredients
Scale
Browned Butter Base
- 100 grams unsalted butter
Dry Ingredients
- 80 grams icing sugar (sifted to remove lumps)
- 70 grams almond meal
- 22 grams all-purpose flour
- 3 grams cornstarch
- 1 tablespoon cocoa powder
- 1 tablespoon matcha powder
Wet Ingredients
- 90 grams egg white
- 2 teaspoons hot water (for cocoa mixture)
- 1 tablespoon hot water (for matcha mixture)
Instructions
- Brown the Butter. In a small saucepan over medium heat, melt the unsalted butter, swirling occasionally, until the butter foams and golden brown bits form on the bottom. The aroma will be nutty and fragrant. Remove from heat and let it cool slightly.
- Prepare Dry Mix. In a large bowl, sift together icing sugar, almond meal, all-purpose flour, cornstarch, and cocoa powder. Mix well to combine evenly.
- Mix Cocoa and Matcha Separately. In two small bowls, dissolve cocoa powder with 2 teaspoons of hot water, and matcha powder with 1 tablespoon of hot water, stirring each until smooth, creating two flavor pastes.
- Add Egg Whites. Pour the egg whites into the dry ingredients bowl and mix gently but thoroughly to combine without beating too much air into the batter.
- Incorporate Browned Butter and Flavor Pastes. Slowly pour the cooled browned butter into the batter while stirring continuously to integrate smoothly. Then divide the batter roughly in half, mixing cocoa paste into one half and matcha paste into the other to create two distinct flavor batters.
- Fill Molds. Preheat your oven to 180°C (350°F). Lightly grease six rectangular financier molds. Spoon each flavored batter alternately into the molds, filling them about three-quarters full.
- Bake. Place the molds on the middle rack of the oven and bake for 20-25 minutes, or until the financiers are golden brown around the edges and a toothpick inserted in the center comes out clean.
- Cool and Serve. Remove from the oven and let the financiers cool in the molds briefly before transferring them to a wire rack to cool completely. Serve at room temperature for the best texture and flavor.
Notes
- Financiers are perfect for using up leftover egg whites from other recipes.
- Beurre noisette (browned butter) adds a rich nutty flavor that elevates these cakes above standard almond treats.
- You can prepare cocoa and matcha batters separately or fully mix to create different flavors in the same batch.
- Ensure the browned butter is slightly cooled before mixing to prevent cooking the egg whites prematurely.
- Use high-quality almond meal and fresh matcha powder for best flavor results.
- These small cakes store well in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 financier (approx. 40g)
- Calories: 150
- Sugar: 9g
- Sodium: 25mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
