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Peach Financiers

Rated as 4.81 out of 5 Stars

"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 115 cals
Original recipe yields 12 servings (12 small cakes)

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. Fill muffin cups almost to the cop. Tap pan to eliminate any air bubbles.
  5. 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.
  6. 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


Per Serving: 115 calories; 6.6 g fat; 11.7 g carbohydrates; 3 g protein; 15 mg cholesterol; 40 mg sodium. Full nutrition

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Reviews

Read all reviews 15
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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 ...

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 ...

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...

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...

I love it. I made it without the peach and it was delicious. I was so excited when my son on law gave me the small rectangular silicone molds. Will make it again and I will double the recipe ...

I forgot to add the butter last time :( I made them. After making them correctly they’re very good. They’re like moist, tasty muffins. I had hoped for a more nutty texture but everyone loved the...

This was SO good! Very moist and was the perfect sweetness. I didn't have a mini muffin tin so I used my Madeleine pan and they turned out great! I could have ate ten if could. I would definitel...

Followed recipe exactly. I didn't have mini muffin tins, but I did have silicone poop emoji molds (I have a 7 year old son- enough said). The silicone mold worked just fine and it turned out so ...

Thanks to Chef John. Another 10 star dessert, and it is low carb! Note, I have to double the ingredients (except keep butter same) to make 12 muffin cups.