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1
Bring the egg whites to room temperature.
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2
Sift together the granulated sugar and dry ingredients.
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3
If you use 70 g granulated sugar + 20 g artificial sugar you'll end up with nice and moist financiers.
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4
For browned butter - put the butter in a small frying pan or saucepan and place over medium heat.
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5
After big bubbles form, smaller ones will start popping so go ahead and turn off the heat.
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6
Continue cooking the butter in residual heat, taking care not to burn it.
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7
Once you have a good colour, put a wet tea cloth on the bottom of the pan so it doesn't burn.
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8
Filter through a tea strainer.
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9
Lightly whisk the egg whites.
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10
To the point where you have bubbles like in the photo, don't whisk it too much!
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11
If the egg whites are cold, do this over a pan of warm water.
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12
Sift in the dry ingredients to the mixture from Step 5 and mix well.
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13
Whilst the browned butter is still warm, strain into the mixture and stir well.
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14
Pour the mixture into a piping bag and leave to rest for 1 hour in the refrigerator.
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15
Grease a financier mold with plenty of butter and preheat the oven to 230C.
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16
Pipe the mixture into the mold until each hole is about 80% full and bake for 10 minutes at 210C.
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17
Then lower the temperature to 200C and bake for a further 5 minutes.
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18
Since these financiers contain baking powder, they will end up puffy with a nice dent in the middle.
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19
With their moist centers, they're just completely delicious.
