Financiers are small, moist French almond cakes traditionally made with browned butter and almond flour, prized for their delicate crumb and nutty flavor. Using 6 egg whites in this recipe makes them wonderfully light and perfect for using leftover whites, while still delivering that classic buttery, almond-rich taste that pairs beautifully with tea or coffee.
Ingredients
- 6 large egg whites
- 110 g (1 cup) powdered sugar
- 50 g (about ½ cup) almond flour (finely ground almonds)
- 35 g (¼ cup + 1 tbsp) all-purpose flour
- 115 g (½ cup) unsalted butter
- ¼ tsp salt
- ½ tsp pure vanilla extract (optional)
- Finely sliced almonds for garnish (optional)
Instructions
- Brown the butter: In a small saucepan, melt the unsalted butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams and then turns a light golden brown with a nutty aroma, about 4-5 minutes. Remove from heat and let it cool slightly.
- Prepare dry ingredients: In a large mixing bowl, sift together the powdered sugar, almond flour, all-purpose flour, and salt. This ensures a smooth batter and prevents lumps.
- Whisk egg whites: In a separate clean bowl, lightly whisk the 6 egg whites just until frothy but not stiff. The goal is to incorporate some air without making a meringue.
- Combine ingredients: Pour the egg whites into the dry ingredients and stir gently with a spatula until just combined. Avoid overmixing.
- Add browned butter and vanilla: Gradually pour the warm browned butter into the batter while stirring gently. Add the vanilla extract if using, and mix until smooth and uniform.
- Preheat oven and prepare molds: Preheat your oven to 190°C (375°F). Grease or butter 6 small financier molds or a mini muffin tin to prevent sticking.
- Fill molds and garnish: Divide the batter evenly among the molds, filling each about 3/4 full. Optionally, sprinkle a few sliced almonds on top for added texture and presentation.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the financiers to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve slightly warm or at room temperature.
Tips
- Substitutions: If you don’t have almond flour, finely ground blanched almonds work well. For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour.
- Using leftover egg whites: This recipe is perfect for using leftover whites from other recipes like custards or ice cream, reducing waste.
- Don’t overwhisk egg whites: Overwhisking can make the batter too airy and dry out the financiers. Just frothy whites are ideal.
- Storage: Financiers keep best in an airtight container at room temperature for up to 3 days. Avoid refrigeration as it can dry them out.
Serving Suggestions
Financiers are versatile and elegant treats that pair beautifully with afternoon tea or coffee. Serve them alongside fresh berries or a dollop of whipped cream for a light dessert. They also complement a cheese board, especially with mild, creamy cheeses like brie or camembert. For a brunch spread, add them to your pastry selection with fruit preserves or honey.
Variations
You can easily customize financiers by adding flavors or mix-ins. Try folding in fresh or dried raspberries, chopped pistachios, or a teaspoon of citrus zest (lemon or orange) into the batter. For a chocolate twist, add 1 tbsp of cocoa powder or dip the cooled financiers partially in melted dark chocolate. Another variation is to replace almond flour with hazelnut flour for a different nutty profile.
Storage and Reheating
Store financiers in an airtight container at room temperature for up to 3 days. To keep them fresh longer, you can freeze them for up to 1 month; wrap individually in plastic wrap and place in a freezer-safe container. To reheat, thaw at room temperature, then warm gently in a 160°C (325°F) oven for 5-7 minutes to restore their delicate crisp edges and soft crumb. Avoid microwaving as it can make them rubbery.
Frequently Asked Questions
Can I use whole eggs instead of just egg whites?
Traditional financiers use only egg whites to achieve their light, tender texture and fine crumb. Using whole eggs will make the batter heavier and alter the delicate crumb, so it’s best to stick with whites for authentic results.
Why do financiers use browned butter?
Browned butter, or beurre noisette, adds a rich, nutty depth of flavor that complements the almond flour beautifully. It also contributes to the moistness and subtle caramel notes that make financiers distinctive.
Can I make this recipe dairy-free?
You can substitute the butter with a high-quality dairy-free alternative like vegan margarine or coconut oil, but note that the flavor and texture will differ slightly. Brown the dairy-free fat gently to mimic the nutty flavor as much as possible.
How do I prevent financiers from sticking to the molds?
Properly greasing the molds with butter or using silicone molds will help prevent sticking. You can also lightly dust the molds with flour or powdered sugar after greasing for extra insurance.
What is the best flour to use in financiers?
All-purpose flour is standard and works well, but some bakers prefer cake flour for an even lighter texture. Almond flour is essential for the characteristic nutty flavor and moist crumb.
Can I prepare the batter ahead of time?
While you can mix the batter a few hours ahead and store it covered in the fridge, it’s best to bake financiers fresh for optimal rise and texture. If refrigerated, bring the batter back to room temperature and stir gently before baking.
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