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1
Sift cake flour, almond flour and baking powder together.
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2
Make the browned butter... put the butter in a pan over medium heat.
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3
It splatters, so be careful.
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4
When fine thick bubbles rise to the surface, it's done.
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5
Shake the pan to even out the color, and take the pan off the heat.
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6
Line a tea strainer with coffee filter (cut it down to fit) and strain the butter through it.
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7
Try not to let any of the burned butter bits go through.
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8
Put the egg whites and granulated sugar in a bowl and mix with a rubber spatula while pushing it around (whatever you do, don't whisk.)
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9
Put the egg white mixture from Step 5 into the bowl with the flours in Step 1.
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10
Use a spatula again to push it around as you mix it.
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11
Mix until it's smooth and there are no lumps.
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12
Add the honey and the browned butter to Step 6.
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13
Mix gently again.
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14
When everything is mixed together, cover with plastic wrap and rest in the refrigerator for a minimum of 2 hours, or up to 1 day.
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15
The batter contains baking powder, so fill the molds about 80% of the way.
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16
(If you are not using a silicone or non-stick pan, butter it first.)
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17
Bake in a preheated 180C oven for 17 to 18 minutes until it's well-baked.
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18
If you bake them for too short, the financiers will be heavy.
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19
I baked these in a 180C oven for 15 minutes.
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20
-they are very soft.
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21
This is probably the basic financier.
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22
They look like this cut open.
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23
The financiers are great the next day and become moist.
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24
Be sure to bake them about this much.
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25
Done.
