Brown Butter Financiers with Raspberry Filling
Brown Butter Financiers with Raspberry Filling
Ingredients
For the Brown Butter Financiers
- 1/2 cup unsalted butter
- 1 cup almond flour
- 1 cup powdered sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large egg whites
- 1 teaspoon vanilla extract
For the Raspberry Filling
- 1 1/2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice, optional
For Garnish
- 1/2 cup fresh raspberries
- 2 tablespoons powdered sugar, for dusting
Instructions
- 1
In a small saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter foams, then turns golden brown, and finally develops nutty aromas with visible brown specks at the bottom. This should take about 5-7 minutes. Immediately remove from heat and pour into a heatproof bowl to stop the cooking. Let cool slightly.
⏱️ 7 min
- 2
In a large mixing bowl, whisk together the almond flour, powdered sugar, all-purpose flour, and salt until well combined.
⏱️ 2 min
- 3
Pour the slightly cooled brown butter (including all the browned milk solids) into the dry ingredient mixture. Stir with a spatula until just combined.
⏱️ 2 min
- 4
Add the large egg whites and vanilla extract to the batter. Mix gently with the spatula until a smooth, slightly thick, and speckled batter forms. Do not overmix. Cover the bowl and let the batter rest at room temperature for at least 15 minutes, or refrigerate for 30 minutes for best results.
⏱️ 15 min
- 5
While the batter rests, prepare the raspberry filling. In a small saucepan, combine 1 1/2 cups of fresh raspberries, granulated sugar, and optional lemon juice. Cook over medium-low heat, stirring occasionally, until the raspberries break down and the mixture thickens into a vibrant red compote, about 8-10 minutes. Remove from heat and let cool.
⏱️ 10 min
- 6
Preheat your oven to 375°F. Lightly grease and flour a financier mold or a mini muffin pan. If using a silicone mold, greasing may not be necessary.
⏱️ 5 min•🌡️ 375
- 7
Transfer the financier batter to a piping bag (or use a spoon). Pipe the batter into the prepared molds, filling each cavity about two-thirds to three-quarters full.
⏱️ 5 min
- 8
Bake for 15-18 minutes, or until the financiers are golden brown around the edges, slightly puffed, and a toothpick inserted into the center comes out clean. The tops should have a slightly crisp exterior.
⏱️ 18 min•🌡️ 375
- 9
Remove the financiers from the oven and let them cool in the molds for a few minutes before transferring them to a wire rack to cool completely. Once cooled, use a small knife or a chopstick to carefully create a small hollow in the top center of each financier.
⏱️ 15 min
- 10
Transfer the cooled raspberry compote to a piping bag (or use a small spoon). Pipe the compote into the hollowed-out centers of each financier.
⏱️ 5 min
- 11
Garnish each financier with a fresh raspberry placed on top of the filling. Lightly dust with powdered sugar just before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Financiers with Raspberry Filling
Ingredients
For the Brown Butter Financiers
- 1/2 cup unsalted butter
- 1 cup almond flour
- 1 cup powdered sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large egg whites
- 1 teaspoon vanilla extract
For the Raspberry Filling
- 1 1/2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice, optional
For Garnish
- 1/2 cup fresh raspberries
- 2 tablespoons powdered sugar, for dusting
Instructions
- 1
In a small saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter foams, then turns golden brown, and finally develops nutty aromas with visible brown specks at the bottom. This should take about 5-7 minutes. Immediately remove from heat and pour into a heatproof bowl to stop the cooking. Let cool slightly.
⏱️ 7 min - 2
In a large mixing bowl, whisk together the almond flour, powdered sugar, all-purpose flour, and salt until well combined.
⏱️ 2 min - 3
Pour the slightly cooled brown butter (including all the browned milk solids) into the dry ingredient mixture. Stir with a spatula until just combined.
⏱️ 2 min - 4
Add the large egg whites and vanilla extract to the batter. Mix gently with the spatula until a smooth, slightly thick, and speckled batter forms. Do not overmix. Cover the bowl and let the batter rest at room temperature for at least 15 minutes, or refrigerate for 30 minutes for best results.
⏱️ 15 min - 5
While the batter rests, prepare the raspberry filling. In a small saucepan, combine 1 1/2 cups of fresh raspberries, granulated sugar, and optional lemon juice. Cook over medium-low heat, stirring occasionally, until the raspberries break down and the mixture thickens into a vibrant red compote, about 8-10 minutes. Remove from heat and let cool.
⏱️ 10 min - 6
Preheat your oven to 375°F. Lightly grease and flour a financier mold or a mini muffin pan. If using a silicone mold, greasing may not be necessary.
⏱️ 5 min•🌡️ 375 - 7
Transfer the financier batter to a piping bag (or use a spoon). Pipe the batter into the prepared molds, filling each cavity about two-thirds to three-quarters full.
⏱️ 5 min - 8
Bake for 15-18 minutes, or until the financiers are golden brown around the edges, slightly puffed, and a toothpick inserted into the center comes out clean. The tops should have a slightly crisp exterior.
⏱️ 18 min•🌡️ 375 - 9
Remove the financiers from the oven and let them cool in the molds for a few minutes before transferring them to a wire rack to cool completely. Once cooled, use a small knife or a chopstick to carefully create a small hollow in the top center of each financier.
⏱️ 15 min - 10
Transfer the cooled raspberry compote to a piping bag (or use a small spoon). Pipe the compote into the hollowed-out centers of each financier.
⏱️ 5 min - 11
Garnish each financier with a fresh raspberry placed on top of the filling. Lightly dust with powdered sugar just before serving.
⏱️ 3 min