Go Back
black raspberry-browned butter financiers

Black Raspberry-Browned Butter Financiers

Annaliese
Buttery, golden, berry-topped cakes are quick to mix up, and even easier to snack on. Enjoy!
Prep Time 30 mins
Cook Time 20 mins
Course Dessert, Snack
Cuisine French
Servings 12 Financiers

Equipment

  • Standard Muffin Tin
  • Medium Saucepan
  • Kitchen Aid Mixer, Hand Mixer, or Large Balloon Whisk
  • Rubber Spatula
  • Sifter
  • Large Mixing Bowl
  • Measuring Cups
  • Pastry Brush
  • Measuring Spoons
  • Small Offset Spatula or Butter Knife
  • Small Knife
  • Cooling Rack

Ingredients
  

  • 1/2 (113 grams) Cup Unsalted Butter (plus 1 TB for greasing the muffin tin)
  • 4 Large Egg Whites
  • 3/4 (150 grams) Cup Sugar
  • 1/2 (50 grams) Cup Almond Flour
  • 1/3 (50 grams) Cup All Purpose Flour
  • 1/8 tsp Sea Salt
  • 1/4 tsp Almond Extract (Optional)
  • 1/2 tsp Vanilla Extract (Optional)
  • 3/4 Cup Black Raspberries (Any berry - cut in half or quarters if large)

Instructions
 

Prepare the Browned Butter & Grease Muffin Tins

  • Brown the butter: place 113g (½ cup, 1 stick) of butter in a medium pan. Heat over medium, stirring gently to prevent burning. Cook over medium until milk solids start to brown, and the butter smells nutty. This will take 5-10 minutes depending on your butter, surface area of your pan and how hot you heat. Take caution to not burn the butter - the milk solids should be a dark chestnut brown, not black.
  • When browned, pour the browned butter into a bowl to help cool it down a bit, and set aside. Melt the additional 1 TB of butter, the use a pastry brush to grease the muffin tin.

Prepare the Financier Batter

  • Pre-heat oven to 375F, with a rack in the middle position.
  • In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites. Or, you may also use a hand mixer or large balloon whisk (plus some elbow grease!) and a medium-large bowl that is more deep rather than wide to help the folding process later on.
  • In a separate medium bowl, whisk together the sugar, almond meal, all purpose flour and sea salt. Set aside.
  • Whip the egg whites on medium-high for 1-2 minutes, until fluffy (speed 6, 2 minutes on my Kitchen Aid) OR you may do this by hand or with a hand-style mixer. The goal is medium-soft peaks that hold their shape but are not dry and brittle (over-beaten).
  • Immediately sprinkle ⅓ of the dry mixture over the beaten egg whites, and gently fold in with a large spatula. Continue until you’ve added the remaining dry mixture.
  • Add the slightly cooled browned butter, and fold in until the mixture is combined - do not over-mix.
  • Using a spoon or cookie scoop, divide the batter in the muffin tins. The tins will be about 2/3 of the way full, depending on how much air your batter has retained after folding. The cakes are meant to be small - so you may get more out of your batter than 12.
  • Top each with the berries, using only a few per financier - using too many will result in too much juices oozing out and a soggy financier.
  • Bake for about 20 minutes, until the tops are golden brown. Test with a knife or toothpick - plunging into the center of one - checking to make sure it comes out clean.
  • Remove from the oven, and allow to cool in the tins for 10 minutes. Using a small off-set spatula or thin butter knife, remove the financiers and place on a cooling rack to finish cooling.
  • Enjoy plain, with a sprinkle of confectioners sugar, or however you’d like! Best the day they are made, but still very edible a few days after. Store in an air-tight container at room temp or in the fridge.

Notes

As noted, any berry could work here - just ensure you cut them in smaller pieces if they are on the larger size. Larger pieces will exude more water, resulting in a soggy, un-browned financier top. 
This is a great recipe to use any extra egg whites you may have. If frozen, thaw overnight in the fridge or in a bowl of room temperature water for a few hours. The white of 1 large egg is approximately 30 grams.
Keyword Black Raspberry, Browned Butter, Cake, financier, Pastry, Patisserie, Snack