French Financiers: A Little Taste of Paris in Three Ways

👩‍🍳 Instructions

1. 1

   In a medium saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter foams, then the milk solids at the bottom turn golden-brown and it smells nutty (beurre noisette). Immediately pour into a heatproof bowl to stop cooking and let cool slightly.
2. 2

   In a large mixing bowl, whisk together the confectioners' sugar, all-purpose flour, and salt. Add your chosen nut flour (almond, hazelnut, or pistachio) and whisk again to combine.
3. 3

   Create a well in the center of the dry ingredients. Pour in the room-temperature egg whites and vanilla extract. Whisk vigorously until a smooth, thick batter forms.
4. 4

   Gradually pour the still-warm browned butter into the batter, whisking constantly until fully incorporated and the batter is smooth and glossy. If making pistachio financiers, add a drop or two of green food coloring if desired.
5. 5

   Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour, or preferably overnight (up to 3 days).
6. 6

   Preheat oven to 375°F (190°C). Lightly grease and flour your financier molds or mini muffin tins. Place molds on a baking sheet.
7. 7

   Spoon the chilled batter into each cavity, filling about two-thirds full. Sprinkle with optional garnishes (sliced almonds, chopped hazelnuts, or pistachios) if using.
8. 8

   Bake for 12-18 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. They should be slightly domed and springy.
9. 9

   Let cool in the molds for 5 minutes, then invert onto a wire rack to cool completely. Dust with confectioners' sugar before serving, if desired.