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.

Raspberry Financiers

1 stick (4 oz, 8 tablespoons) unsalted butter
1 cup confectioner’s sugar
1/2 cup almond meal or finely ground almonds
5 tablespoons all-purpose flour
pinch of salt
4 large egg whites
12 whole raspberries (fresh or frozen - if frozen, do not thaw)

Preheat oven to 375ºF. Grease a 12-cup muffin tin.
Place almond meal in a single layer in a baking pan lined with foil or parchment. Toast in oven just until fragrant and beginning to color, about 10 minutes. Set aside to cool.

Melt butter in a small, light-colored, heavy-bottomed saucepan on low heat. Raise heat to medium-low and cook butter until it reaches a dark hazelnut shade. Strain butter into a bowl and cool to room temperature.

In a standing mixer fitted with the paddle attachment, mix confectioner’s sugar, flour, salt, and almond meal on low speed until combined. Add egg whites and mix until fully incorporated, scraping the sides of the bowl as necessary. Add cooled butter and increase speed to medium, beating until smooth (batter will be somewhat thin). Spoon the batter into 12 muffin tins (use only a few spoonfuls per tin! There’s no need to fill them all the way). Place one raspberry atop each financier (it will sink a little into the batter - that’s ok). Bake at 375ºF for 15-18 minutes, or until golden brown on the edges and a tester comes out clean. Cool in pans 10 minutes, then use a paring knife to gently coax the financiers out of the tins.

Posted by the cookworm on Sunday, July 20th, 2008 at 11:02 pm.