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My review
Peach Financiers
57k
Chef John
"There are many different techniques used for making financiers but, as usual, I've chosen the easiest one. This recipe works beautifully with pretty much any summer fruit like berries or other stone fruit. Remember, the fruit is really just a garnish so don't use too much. These little cakes are rich, buttery, and moist."
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Ingredients
30 m servings 115Original recipe yields 12 servings (12 small cakes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F. Generously butter a 12-muffin mini-muffin tin. Add a pinch of flour to each cup; shake to coat bottoms.
- Melt butter in a saucepan over medium heat. The melted butter will get foamy. Keep pan moving to prevent burning, but continue toasting butter until it turns golden brown, about 4 minutes. Remove from heat.
- Whisk egg whites and sugar together in a large bowl. Whisk until sugar dissolves and egg whites get thick and foamy, 2 or 3 minutes. Mix in almond meal, flour, vanilla, and salt. Whisk in browned butter.
- Fill muffin cups almost to the cop. Tap pan to eliminate any air bubbles.
- Bake 5 minutes. Remove pan from oven, and top financiers with small pieces of peach. Transfer pan back to oven. Continue baking until browned, 10 to 12 more minutes.
- Let cool at least 10 minutes before removing from the pan.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
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Reviews
Read all reviews 20Most helpful
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3/29/2017
Super moist, not too sweet and have great aroma! They seem to be the best muffins I have ever tried in my entire life! I used my Cuisine processor to grind almonds as I did not have almond meal ...
5/12/2018
These were awesome. I made them for my parents anniversary dinner and they loved them. They were super moist and flavorful. I didn't have a mini muffin tin, so I just used a regular muffing tin...
6/22/2017
These are so good! I didn't think they would be with the small amount of fruit involved, but it's a Chef John recipe, and I've never made anything bad from him. I had homemade almond paste on ...
10/8/2018
Followed recipe with the exception of substituting blueberries for peaches. Added just a dash of almond extract. Absolutely delicious!
9/15/2018
My butter was browned too much but still tasted yummy. Thanks Chef John.
9/3/2018
great recipe for a quick sweet craving. all though could use a bit less sugar. also a tip: if you don’t have almond meal just replace it with all purpose flower.
9/1/2018
Used gluten free flour instead of the wheat flour, but these were still *absolutely* delicious; definitely one of the top 2 gluten-free baked goods I've ever had. Only thing, *oof*, did *not* ...
6/10/2018
I doubled the recipe, except for the butter, and made them in regular muffin tins. This is the first time I successfully browned butter. When mixing, I didn't strain the butter and I turned out...