Financiers

Method

Melt the butter in a heavy-bottomed pan over medium heat until it froths and turns a light golden colour with a nutty aroma, approximately 5-7 minutes. Remove from heat and cool to room temperature. Sift the icing sugar, ground almonds, and plain flour together three times into a large mixing bowl to aerate thoroughly. In a separate scrupulously clean bowl, whisk the egg whites with a pinch of salt to stiff peaks using an electric mixer. Fold the cooled brown butter into the dry ingredients in two additions, then gently fold in the egg whites in two batches, being careful not to deflate them. Spoon the batter into a piping bag and pipe into silicone financier moulds or small rectangular moulds, filling each cavity two-thirds full. Chill in the refrigerator for 30 minutes. Bake in a preheated oven at 200C (180C fan) for 12-14 minutes until golden brown and a skewer inserted in the centre comes out clean. Cool in the moulds for 2 minutes, then turn out onto a wire rack to cool completely.