Bring the egg whites to room temperature. Sift together the granulated sugar and dry ingredients. If you use 70 g granulated sugar + 20 g artificial sugar you'll end up with nice and moist financiers.
For browned butter - put the butter in a small frying pan or saucepan and place over medium heat.
After big bubbles form, smaller ones will start popping so go ahead and turn off the heat. Continue cooking the butter in residual heat, taking care not to burn it.
Once you have a good colour, put a wet tea cloth on the bottom of the pan so it doesn't burn. Filter through a tea strainer.
Lightly whisk the egg whites. To the point where you have bubbles like in the photo, don't whisk it too much! If the egg whites are cold, do this over a pan of warm water.
Sift in the dry ingredients to the mixture from Step 5 and mix well.
Whilst the browned butter is still warm, strain into the mixture and stir well.
Pour the mixture into a piping bag and leave to rest for 1 hour in the refrigerator. Grease a financier mold with plenty of butter and preheat the oven to 230°C.
Pipe the mixture into the mold until each hole is about 80% full and bake for 10 minutes at 210°C. Then lower the temperature to 200°C and bake for a further 5 minutes.
Since these financiers contain baking powder, they will end up puffy with a nice dent in the middle. With their moist centers, they're just completely delicious.
Story Behind this Recipe
They're full of calories, but even when I think I'll just eat one, I end up eating all of it.
You can grease with margarine instead of butter. If you grease with a lot of butter, they'll turn out nice and crispy and with a delicious, slightly salty flavour. If you use a deeper pan than normal, the financiers will have a nice, thick texture. It's easy to burn butter while you're browning it, so be careful. It's probably best to stop the heat just as it's turning the ideal colour.