a good financier is all about brown butter.
The amber-ish color…
So simple yet so damn good.
260g almond flour
8 egg whites (340g)
1.brown butter – melt the butter on low heat until you get a nutty smell and the butter changes it color. Make sure you scoop out the foam through out the process. Pass the liquid through a fine cloth. Let cool a bit.
2. Mix the sugar, flour, almond flour, and egg whites.
Once you get a homogenize mixture, drizzle the butter, slowly, until all the butter gets soaked in the mixture.
3. Put the batter in a piping bag and leave over night in the fridge. Pipe into your silicone mold, add fresh raspberry to each piece. Bake at 180c. for 15 minutes or until the financier gets a nice golden color.