Golden Brown Financier Recipe
Sweet & Decadent: Crafting Golden Brown Financiers
Indulge in the delightful world of home-baked desserts with these exquisite financiers! This recipe ingeniously uses leftover egg whites from other bakes, like egg tarts, transforming them into a golden treat. We’ll be browning the butter to achieve a rich, nutty flavor and a beautifully golden hue. This recipe is for a double batch, so feel free to adjust the quantities to suit your needs!
Ingredients
- 154g egg whites
- 120g almond flour
- 80g granulated sugar
- 80g honey
- 30g cake flour (or all-purpose flour)
- 10g cornstarch
- 140g unsalted butter
- 1/2 Tbsp vanilla extract
Cooking Instructions
Step 1
Begin by browning the butter. In a saucepan over medium-low heat, melt 140g of unsalted butter. Continue to cook, swirling the pan occasionally, until the milk solids at the bottom turn a deep golden brown and the butter releases a nutty aroma. Immediately remove from heat to prevent burning. Let it cool slightly. (This step is key to developing a rich, complex flavor!). You can use the browned butter residue left in the pan to grease your financier molds for extra flavor.
Step 2
In a clean bowl, gently whisk 154g of egg whites until they are just broken up and no longer stringy. Avoid creating excessive foam; we want a smooth liquid consistency.
Step 3
Add 80g of honey, 80g of granulated sugar, and 1/2 Tbsp of vanilla extract to the whisked egg whites. Gently mix these ingredients together, lifting the bowl as you stir to incorporate air without creating too much foam. Aim for a smooth, homogenous mixture.
Step 4
Sift 120g of almond flour, 30g of cake flour, and 10g of cornstarch directly over the egg white mixture. Sifting ensures that there are no lumps and creates a lighter texture in the final financier.
Step 5
Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix; continue folding only until you no longer see any streaks of flour. Overmixing can lead to a tough texture.
Step 6
Pour the cooled browned butter into the batter. (Optional Tip: If you prefer a cleaner flavor without the dark bits, you can strain the browned butter through a fine-mesh sieve before adding it. I personally enjoy the extra flavor from the browned bits!). Preheat your oven to 190°C (375°F). Allow it to preheat for about 5 minutes.
Step 7
Using a spatula, gently fold and stir the mixture to fully incorporate the butter. Continue to mix until the batter becomes smooth, glossy, and has a fluid, creamy consistency. Be careful not to whip too much air into the batter at this stage.
Step 8
Grease your financier molds thoroughly (using the reserved browned butter is a great idea!). Fill each mold with the batter, about 80-90% full. Leave a little space for the financiers to rise. After filling, gently tap the filled molds on your countertop to release any large air bubbles trapped within the batter. This helps ensure an even bake and a beautiful finish.
Step 9
Bake in the preheated 190°C (375°F) oven for approximately 20 minutes. Oven temperatures can vary, so keep an eye on the financiers during the last few minutes of baking. They are ready when they are a deep golden brown and firm to the touch. Once baked, carefully remove them from the oven and let them cool in the molds for a few minutes before transferring them to a wire rack to cool completely.
