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1
Preheat oven to 350F.
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2
Coat nonstick mini-muffin tins (each cup should have a 1-ounce capacity) with cooking spray.
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3
In a small saucepan, melt the butter over medium-low heat, whisking frequently, until it is golden brown, 6 to 7 minutes.
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4
Carefully pour in the honey, whisking to combine completely, then remove from the heat; keep warm.
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5
Put the ground almonds, both sugars, cake flour, and salt in the bowl of an electric mixer fitted with the whisk attachment.
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6
Mix on low speed until combined.
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7
Add the egg whites one at a time on medium-high speed, beating well after each addition and scraping down the sides of the bowl as necessary.
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8
On low speed, add the warm honey mixture in a thin stream; mix on high speed until blended, about 45 seconds.
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9
Spoon batter into the prepared muffin tins, filling them about half full (you will need about 1 tablespoon batter for each).
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10
Spoon a small dollop of raspberry puree along one side of the batter.
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11
Using the tip of a wooden skewer or the sharp point of a paring knife, draw through the middle of the puree from the top of the dollop to the other side of the batter to make a heart shape.
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12
Bake until the edges are golden brown, 15 to 20 minutes, rotating pan halfway through.
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13
Transfer muffin pans to a wire rack to cool for 5 minutes.
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14
Using a small offset spatula, loosen financiers around the edges and transfer to a wire rack to cool slightly.
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15
These are best served warm from the oven, or at least the same day baked.
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16
However, they can be stored in an airtight container at room temperature up to 3 days.
