Recipe Yield: 14 pieces (41g–42g per pouring)

Ingredients

• Brown Butter: 134g (start with about 170g of unsalted butter)
• Egg Whites: 164g
• Sugar: 104g
• Honey: 30g
• Vanilla Powder: 2g
• Almond Powder: 84g
• Cake Flour: 66g
• Baking Powder: 1g

Instructions

Step 1: Make the Brown Butter

1. Melt your unsalted butter in a saucepan over medium heat.
2. Let it foam and crackle until golden specks settle at the bottom and it smells nutty.
3. Pour it into a clean bowl and let it cool down to 40°C.

Step 2: Mix the Wet Base

1. Combine the egg whites, sugar, vanilla powder, and honey into a bowl and whisk gently just until the sugar dissolves.

Step 3: Add Dry Ingredients

1. Sift the almond powder, cake flour, and baking powder into the wet mixture.
2. Mix gently until combined.

Step 4: Add Butter

1. Pour the 40°C brown butter into the batter and mix well until smooth and uniform.

Step 5: Rest the Batter

1. Cover the bowl with plastic wrap.
2. Let it rest in the refrigerator for 1 hour.

Step 6: Portion & Bake

1. Preheat your convection oven to 200°C.
2. Grease your financier molds.
3. Give the cold batter a gentle fold with a spatula.
4. Weight each pouring: Place your mold tray on a digital scale and pour exactly 41g to 42g of batter into each cavity to get 14 equal pieces.
5. Bake at 180°C for 9–10 minutes until the edges are golden brown and the centers puff up.

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