Dan Goodman on Nostr: Brown butter financiers. Seemed like the right thing to cook when in France for Xmas. ...
Brown butter financiers. Seemed like the right thing to cook when in France for Xmas. Takes about 30m end to end and they're pretty delicious straight out of the oven. #recipe
• 140g almond or hazelnut flour
• 120g sugar
• 45g flour
• generous pinch salt
• 4 large egg whites, at room temperature
• 1/2 teaspoon vanilla or almond extract, or more
• 75g brown butter, slightly warm (liquified), start from about 115g butter
1. Preheat the oven to 375ºF/180ºC and butter the insides of 24 mini muffin tins generously with softened, not melted, butter, making sure the butter the upper rims of the indentations.
2. In a medium bowl, mix the almond or hazelnut powder, sugar, flour and salt. Stir in the egg whites and vanilla or almond extract, then the browned butter.
3. Fill each indentation of the mini muffin tins almost to the top. Rap the tins sharply on the counter to level the tops, then bake for 13 minutes, until nicely browned. Let the financiers cool in the tins, then remove them, using a sharp knife to help release them, if necessary.
• 140g almond or hazelnut flour
• 120g sugar
• 45g flour
• generous pinch salt
• 4 large egg whites, at room temperature
• 1/2 teaspoon vanilla or almond extract, or more
• 75g brown butter, slightly warm (liquified), start from about 115g butter
1. Preheat the oven to 375ºF/180ºC and butter the insides of 24 mini muffin tins generously with softened, not melted, butter, making sure the butter the upper rims of the indentations.
2. In a medium bowl, mix the almond or hazelnut powder, sugar, flour and salt. Stir in the egg whites and vanilla or almond extract, then the browned butter.
3. Fill each indentation of the mini muffin tins almost to the top. Rap the tins sharply on the counter to level the tops, then bake for 13 minutes, until nicely browned. Let the financiers cool in the tins, then remove them, using a sharp knife to help release them, if necessary.