Sift cake flour, almond flour and baking powder together.
Make the browned butter... put the butter in a pan over medium heat. It splatters, so be careful.
When fine thick bubbles rise to the surface, it's done. Shake the pan to even out the color, and take the pan off the heat.
Line a tea strainer with coffee filter (cut it down to fit) and strain the butter through it. Try not to let any of the burned butter bits go through.
Put the egg whites and granulated sugar in a bowl and mix with a rubber spatula while pushing it around (whatever you do, don't whisk.)
Put the egg white mixture from Step 5 into the bowl with the flours in Step 1. Use a spatula again to push it around as you mix it. Mix until it's smooth and there are no lumps.
Add the honey and the browned butter to Step 6. Mix gently again.
When everything is mixed together, cover with plastic wrap and rest in the refrigerator for a minimum of 2 hours, or up to 1 day.
The batter contains baking powder, so fill the molds about 80% of the way. (If you are not using a silicone or non-stick pan, butter it first.)
Bake in a preheated 180°C oven for 17 to 18 minutes until it's well-baked. If you bake them for too short, the financiers will be heavy.
I baked these in a 180°C oven for 15 minutes. -they are very soft. This is probably the basic financier.
They look like this cut open.
The financiers are great the next day and become moist. Be sure to bake them about this much.
Story Behind this Recipe
I always make these financiers with leftover egg whites after making custard or custard pudding.
The browned butter after filtering came out to about 45g. I think 70 g of sugar is just right, but increase to your liking. Using maple syrup instead of honey is delicious too. The baking time in Step 10 varies on your oven.