First, brown the butter. Put the butter in a pot over medium heat, and simmer until it browns by shaking the pot.
When the butter becomes the color illustrated in the picture, turn off the heat. Place the pot over a wrung out kitchen towel to prevent it from cooking in residual heat, which will lead to scorching.
While it's still hot, strain with a tea strainer.
The browned butter is ready.
Now, start making the batter. Put the egg whites and powdered sugar in a bowl and mix well with a whisk. (No need to whip).
Next, add almond powder and cake flour to the bowl and gently fold in with a spatula.
Finally, add the browned butter and fold in well by folding over from the bottom of the bowl.
The batter is ready.
Grease the financier cake mold with butter. Fill about 80% with the batter and bake in the oven at 170℃ (340℉) for 15 ~ 20 minutes.
Story Behind this Recipe
I've loved financiers for a very long time and I really wanted to make it myself.
Please make sure that you strain the caramelized butter (the dregs are bitter.) The baking time is just a suggestion, so adjust to your oven.