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.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
12
Yield:
12 small cakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

115 calories; protein 3g; carbohydrates 11.7g; fat 6.6g; cholesterol 15.1mg; sodium 39.5mg. Full Nutrition
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Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/23/2017
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 hand (made of blanched almonds and honey syrup) that I used instead of the almond meal, and I doubled the flour to balance things out. The flavor, texture, and aroma are amazing! I ate the whole batch by myself, so I will have to triple the recipe next time for sharing. Read More
(4)
30 Ratings
  • 5 star values: 25
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/22/2017
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 hand (made of blanched almonds and honey syrup) that I used instead of the almond meal, and I doubled the flour to balance things out. The flavor, texture, and aroma are amazing! I ate the whole batch by myself, so I will have to triple the recipe next time for sharing. Read More
(4)
Rating: 5 stars
03/29/2017
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 on hand. Double the recipe if you have a family of four because the muffins will be gone in seconds. Thank you Chef John! Read More
(3)
Rating: 5 stars
05/12/2018
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 and didn't fill them all the way. I also used strawberries instead of peaches because that was what I had. Read More
(3)
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Rating: 5 stars
09/15/2018
My butter was browned too much but still tasted yummy. Thanks Chef John. Read More
Rating: 5 stars
10/08/2018
Followed recipe with the exception of substituting blueberries for peaches. Added just a dash of almond extract. Absolutely delicious! Read More
Rating: 5 stars
09/11/2019
The overall product was easy and fun to make. I would make this for a snack because it was delicious. Read More
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Rating: 5 stars
12/20/2020
Used raspberries instead of peaches and they came out amazing. My husband approved (and loved them) and even asked for another batch (he is a picky eater) Read More
Rating: 5 stars
10/15/2017
FANTASTIC SAME AS BAKERY BOUGHT Read More
Rating: 4 stars
09/21/2016
I hate to rate a recipe that I made a major change to but these were yummy I wanted the recipe to have another positive rating so it gets more attention. I didn't have almond meal on hand so I subbed sweet potato flour. I think the magic of this recipe is the browned butter. When I make it again with almond meal I'll re-rate but I'm guessing it'll be 5 star. Read More
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