- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 12
Ingredients
What you’ll need — tap to tick off as you go
- 100 g
- 100 g
- 80 g
- 40 g
- 15 g
- 1 tsp
- ½ g
Process
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Preheat the oven to 190°C. Grease a 12-cup financier mould or mini muffin tin generously with unsalted butter, then dust lightly with flour, tapping out the excess.
In a small saucepan, melt the 100 g unsalted butter over medium heat. Continue cooking until the butter foams, turns golden brown, and smells nutty, about 3–5 minutes. Remove from heat and let cool slightly.
In a large bowl, whisk the 4 egg whites, 100 g granulated sugar, 15 g honey (if using), 1 tsp vanilla extract, and 0.5 g salt until just combined. Do not whip to a foam; the mixture should be homogeneous.
Add the 80 g ground almonds and 40 g all-purpose flour to the egg white mixture. Fold gently with a spatula until no dry streaks remain.
Pour the warm browned butter (including the browned milk solids) into the batter and fold until fully incorporated. The batter will be smooth and glossy.
Divide the batter evenly among the prepared moulds, filling each about three-quarters full. Tap the tin gently on the counter to release air bubbles.
Bake for 12–15 minutes, until the edges are deep golden brown and the centers spring back when lightly pressed. A toothpick inserted into the center should come out clean.
Let the financiers cool in the tin for 5 minutes, then unmould onto a wire rack to cool completely.
Kitchen notes
Kitchen notes
- The most common mistake is overmixing the batter after adding the flour and ground almonds; fold just until combined to keep the cakes tender.
- Browning the butter is essential for the signature nutty flavor; watch it closely as it can go from golden to burnt in seconds.
- For the characteristic crisp edge, make sure the moulds are well greased and floured, and bake until the edges are deeply golden, not just pale gold.
- If you do not have a financier mould, a mini muffin tin works well; adjust baking time slightly if needed.
Substitutions
- all-purpose flour→gluten-free all-purpose flour blend
- honey→maple syrup
- ground almonds→ground hazelnuts
Storage & reheating
Store cooled financiers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. To freeze, wrap individually in plastic wrap and freeze for up to 2 months; thaw at room temperature. Reheat in a 150°C oven for 5 minutes to refresh the crisp edges.
FAQ
The questions we get asked most
Why did my financiers turn out dry?
Dryness usually comes from overbaking or using too little butter. Bake just until the edges are golden and the center springs back; check at 12 minutes. Also, measure the butter accurately, as a shortage makes the crumb dry.
Can I make the batter ahead of time?
Yes, the batter can be covered and refrigerated for up to 24 hours. Bring it to room temperature for 15 minutes before baking, as cold batter may need an extra minute or two in the oven.
What if I don't have a financier mould?
A mini muffin tin works perfectly; fill each cup about three-quarters full. You can also use a madeleine pan, though the shape will differ. Adjust baking time by 1-2 minutes if needed.
How do I know when they are done?
The edges should be deep golden brown and the centers should feel firm and spring back when lightly pressed. A toothpick inserted into the center should come out clean or with a few moist crumbs.
Can I use whole eggs instead of egg whites?
No, this recipe relies on egg whites for the characteristic light, chewy texture. Using whole eggs would add fat and make the cakes denser. Stick with egg whites for best results.
Why did my financiers stick to the pan?
Insufficient greasing is the main cause. Make sure to butter every crevice and dust with flour, tapping out excess. If using a silicone mould, still grease it lightly for easy release.
Can I reduce the sugar?
You can reduce the sugar by up to 20% without ruining the texture, but the cakes will be less moist and brown less. For best results, keep the amount as written.
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