France / Desserts

Financiers

Name: Financiers
Prep time: 15 min
Cook time: 18 min
Yield: 12 portions
Cuisine: France
Ingredients: 90 g butter; 90 g icing sugar; 60 g ground almonds; 35 g plain flour; 3 egg whites

Small almond cakes made with browned butter and egg whites.

Prep15 min

Cook18 min

Yield12 portions

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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

12 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Heat oven to 180°C and grease a 12-hole mini muffin pan. Melt butter until golden brown and nutty, then pour into a bowl and cool.
Mix icing sugar, almonds and flour in a bowl. Stir in unbeaten egg whites until smooth.
Fold in cooled brown butter and divide among molds, filling each about three-quarters full.
Bake 15–18 minutes until golden and fully set. Cool five minutes in the pan before turning out.

A little kitchen note

Yield: 12 small cakes. Untested editorial home-cooking adaptation; timings are estimates.

Allergen notes

Milk, almonds, wheat, egg. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/12 of the recipe)

Energy: 127 kcal
Protein: 2.2 g
Carbs: 10.8 g
Fat: 8.8 g
Fibre: 0.5 g
Total sugar: 7.8 g
Sodium: 14 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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