Cut the butter into dices, put into a pan and heat. When the butter starts to brown, take it off the heat. If it's a bother you don't have to dice the butter.
Use a paper towel or a coffee filter to filter the browned butter. You an use a tea strainer instead, but don't include the browned butter bits.
Sift the ＊ ingredients together or mix together well with a whisk.
Mix the egg whites gently just to loosen them up, but do not whip them into bubbles. You can use chopsticks instead of a whisk for this task.
Add the ＊ ingredients and mix until it's no longer floury. Don't over beat or knead the batter.
Add the browned butter and honey, and mix until the batter is smooth and shiny. Cover with plastic film and rest in the refrigerator for half a day.
Brush the financier mold with softened butter, and chill the mold in the refrigerator. Dust the mold with bread flour sift through a tea strainer, and shake off any excess flour.
Mix up the chilled batter again, and pour into the mold. Drop the mold several times onto the counter top to remove any air bubbles. Leave the mold for a while until the surface is smooth.
Bake in a preheated 180 °C oven for 15 to 18 minutes. Take out of the mold, and cool on a rack.
Wrap up tightly in a plastic bag or with plastic film before the surface starts to dry, and let rest for half a day. Ideally you want to wrap each one up individually, then put them in a plastic bag.
For cocoa financiers: Reduce the cake flour by 20 g and add 20 g of cocoa powder.
For kinako financiers: Reduce the almond flour by 20 g, and add 20 g of kinako (roasted soy bean flour).
I edited the recipe a little.
Please also try my recipe for Crispy and Tender Almond Cookies - Recipe ID: 1032751.
Story Behind this Recipe
I had some egg whites left over from making Crispy and tender almond cookies (Recipe ID: 1032751) so I bought a financier mold in order to use them up. I created this recipe after taste-testing my favorite store bought financiers several times.
3 medium sized eggs yield 100 g of egg whites. You can measure out the egg whites first, and adjust the amounts of the other ingredients accordingly. I reduced the sugar as much as possible in order to enjoy the almond and butter flavors. If you prefer it to be sweeter, increase the powdered sugar to 60 g. I also recommend adding 2 g of baking powder to make a puffier version.