Description
These Blackberry Financiers are delicate, buttery French almond cakes with a subtle hint of lime zest and topped with juicy blackberries. Featuring the rich flavor of brown butter, these mini muffins offer a perfect balance of nutty sweetness and fresh fruit, baked to golden perfection and ideal for an elegant dessert or a sophisticated snack.
Ingredients
Brown Butter and Preparation
- 1/2 cup (114 grams) unsalted butter + 1 tablespoon for the muffin pan
Dry Ingredients
- 1/2 cup + 2 tablespoons (125 grams) granulated sugar
- 2 teaspoons lime zest (from 1 or 2 limes depending on size)
- 1 cup (112 grams) almond flour
- 1/4 cup (32 grams) unbleached all-purpose flour
- 1/2 teaspoon kosher salt
Wet Ingredients
- 4 large egg whites (120 grams, room temperature)
Toppings
- 24 blackberries (fresh or frozen)
Instructions
- Make the Brown Butter: Cut the butter into pieces and melt it over medium heat in a saucepan. As it melts, watch for bubbling and popping, adjusting heat to medium-low if it splatters. Continue cooking while stirring occasionally until the milk solids sink and turn golden brown, giving the butter a nutty aroma. Pour the browned butter into a bowl and allow it to cool to just warm.
- Prepare the Financier Batter: Preheat your oven to 375°F (190°C). Melt one tablespoon of butter and brush the wells of a non-stick mini muffin pan to prevent sticking. Separate the eggs, placing the whites in a medium bowl.
- Flavor the Sugar: In a large mixing bowl, combine granulated sugar with lime zest. Rub the zest into the sugar using your fingers until the sugar lightens in color and is fragrant.
- Mix Dry Ingredients: Add almond flour, all-purpose flour, and kosher salt to the sugared mixture, whisking for about 30 seconds to evenly combine.
- Incorporate Egg Whites: Lightly whisk the egg whites until foamy, then fold them into the dry mixture using a spatula. Scrape the bottom frequently to ensure all dry ingredients are incorporated.
- Add Brown Butter: Pour the cooled browned butter into the batter and gently mix until well combined, creating a smooth, cohesive batter.
- Fill and Top Muffin Pan: Evenly divide the batter among the prepared muffin wells. Place one blackberry on top of each financier, gently pressing it into the batter.
- Bake the Financiers: Bake for 12-14 minutes until the cakes have risen slightly with golden brown edges.
- Cool the Financiers: Remove from oven and let cool in the muffin pan for 10 minutes. Use an offset spatula to carefully remove each financier and transfer them to a cooling rack to cool completely.
- Storage Instructions: Store cooled financiers in an airtight container for up to 2 days at room temperature. In warm or humid climates, refrigerate after 1 day and consume within 5 days. For longer storage, freeze for up to 1 month.
Notes
- Using room temperature egg whites helps achieve a lighter batter consistency.
- Ensure the brown butter is not too hot when mixed with egg whites to prevent cooking the eggs prematurely.
- Frozen blackberries can be used; just add them straight to the batter without thawing.
- Brush the muffin pan wells thoroughly with melted butter to ensure easy removal.
- Financiers are best eaten fresh but can be lightly warmed before serving after refrigeration or freezing.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
