Financiers

Step 1

Set the oven to 375°F and wait until the indicator light or beep confirms it has finished heating, about 10 minutes.

Step 2

Place the 4.5 oz of butter in a small saucepan over medium heat and stir occasionally until it foams, turns golden brown, and smells like toasted nuts, about 5 minutes.

Step 3

Pour the brown butter into a small bowl and set it on the counter to cool for 5 minutes until it is warm but not hot to the touch.

Step 4

Put the 0.75 cup powdered sugar, 0.75 cup almond flour, and 0.25 cup all-purpose flour into a medium bowl and stir with a wooden spoon until evenly combined with no lumps visible.

Step 5

Pour the 3 egg whites into a separate medium bowl and whisk with a fork or whisk for 30 seconds until they are foamy and uniform, like shaving cream.

Step 6

Pour the foamy egg whites into the flour mixture and stir with a rubber spatula until no white streaks or dry flour remains, about 20 strokes.

Step 7

Pour the cooled brown butter and 0.5 tsp vanilla extract into the batter and stir gently with the spatula until the mixture is smooth and shiny, about 10 strokes.

Step 8

Place a 12-cavity financier mold or mini muffin tin on the counter and fill each cavity to just below the rim, about three-quarters full, using a small spoon.

Step 9

Place the filled mold on the middle oven rack and bake until the surface turns the color of warm honey with slightly darker golden edges, about 12 minutes.

Step 10

Remove the mold from the oven using oven mitts and set it on a wire cooling rack for 2 minutes until the financiers are cool enough to handle.

Step 11

Run a thin butter knife around the inside edge of each cavity to loosen the financier, then gently push each cake out of the mold onto the cooling rack.

Step 12

Let the financiers cool completely on the rack for 10 minutes until they are no longer warm to the touch.

Step 13

Place 2 tablespoons of powdered sugar in a small fine-mesh sieve or sifter held over the cooled financiers.

Step 14

Tap the sieve gently or squeeze the sifter handle to release a thin, even coating of powdered sugar over all the cakes.