I’ve decided that these small, sophisticated French financiers are my new favorite way to use up extra egg whites. The cakes may look dainty and harmless, but they are proof that browned butter can do some powerful magic, transforming them into something fragrant, nuttier, and far more seductive than melted butter alone. I love the slightly crisp yet chewy edges coupled with the subtle flavor of almond (no distracting extract here) and the sweet zing of a perfect raspberry. Have I mentioned they’re also terribly easy?
Cooking the butter to a rich golden brown is the only slightly tricky part of the recipe, but when taken slowly, it’s nothing to get nervous about. The goal is to not let the butter get too dark, which can be a little difficult to determine once it starts foaming up a bit. One way to test the color is to pour the hot butter into a clear Pyrex measuring vessel. Even if the mixture remains foamy on top, you’ll be able to see how dark the liquid is on the bottom. If it looks too light, return it to the pan on low heat for a few moments longer.
I baked the financiers in regular muffin tins, but in hindsight, I think mini-muffin tins would be cuter (assuming you don’t already have financier molds), and would pillow the raspberry more snugly. Since the little fellas are as rich as their namesake, bite-size portions would do just as nicely as the slightly larger and more decadent ones.