Want to go directly to the recipe for these little cakes? Click here to skip to the recipe for these berry financiers!
I developed this basic financiers recipe with the hope that it could be made with either ground almonds or finely shredded coconut. Unlike classic chewy chocolate chip cookies that are fantastic served warm fresh from the oven, financiers taste better when they have cooled completely, and actually, I love them more the next day.
You can make plain financiers or you can top them with garnishes, like berries. The raspberries bake into sweet little heart shapes. And if you don’t love berries, try these kiwi coconut financiers. Or if you need a gluten-free recipe, try these pistachio financiers or cranberry chestnut financiers.
To bake these financiers, use a mini muffin pan and take the time to prepare the muffin pan properly before dividing the batter between the cups because financiers are high in sugar and can stick to cake pans. You can either butter and flour the cups of the muffin pan or you can use parchment paper liners.
- 115 grams (½ cup) Stirling Creamery unsalted butter
- 100 grams (½ cup) granulated sugar
- 63 grams (½ cup) all-purpose flour
- 63 grams (⅔ cup) ground almonds OR finely shredded unsweetened coconut
- 90 grams (⅓ cup) egg whites from 3 large eggs
- 1/8 tsp (⅛ tsp) Diamond Crystal fine kosher salt
- 16 raspberries OR 48 blueberries
- In a small saucepan, heat the butter over medium-high heat to brown it (the milk solids brown at the bottom and release a nutty scent). Transfer to a small bowl and set aside to cool slightly.
- Whisk together the sugar, flour and ground almond OR shredded coconut.
- In a medium bowl, beat the egg whites with the salt until they form a thick froth.
- Dump the egg whites over the dry ingredients and whisk them in to incorporate.
- Add the browned butter and mix again until everything is just combined.
- Cover the batter with plastic wrap and chill for 20 minutes.
- Preheat the oven to 350ºF.
- Bake for about 15 to 20 minutes until the edges turn golden brown.
- Transfer to a rack to cool after a minute.
- I baked this recipe with Stirling Creamery unsalted butter
I do my best to bake with the finest ingredients. Stirling Creamery, a Canadian company, has provided the butter for this post.
Janice Lawandi is chemist-turned-baker, working as a recipe developer in Montreal, Quebec, Canada. She studied pastry at Le Cordon Bleu in Ottawa and cooking at l’Académie Culinaire. She has a BSc in Biochemistry from Concordia University and a PhD in Chemistry from McGill University. Visit janicelawandi.com to see my portfolio.