Financiers aux Fruits Rouges (French Almond Cakes with Red Fruits Swirl)

Yield: 24 financiers

Ingredients

• ½ cup (113g) unsalted butter
• 3 large egg whites, room temp
• ½ cup (100g) granulated sugar
• ¹/₃ cup + 1 ½ Tbsp (50g) all-purpose flour
• ½ cup (50g) almond flour
• ½ tsp salt
• 2–3 Tbsp (38–56g) Francis Miot La Parisienne Jam

Directions

1. In a small pot over medium heat, melt butter. Stirring frequently, cook for 3–4 minutes until butter starts to brown and smell nutty.
2. Pour brown butter into a heatproof bowl and allow to cool for at least 15 minutes.
3. While brown butter is cooling, heat oven to 400°F. Lightly grease a 24-well mini muffin pan. Set aside.
4. Using a hand mixer on high, beat egg whites in a large bowl until foamy, 1–2 minutes.
5. In a medium bowl, whisk together sugar, flours, and salt. Using a silicone spatula, fold dry ingredients into beaten egg whites.
6. Add cooled brown butter and gently mix until fully incorporated.
7. Evenly distribute batter amongst wells.
8. Plop ¼ teaspoon of jam on top of batter in each well. Using a toothpick, swirl jam into batter.
9. Bake for 10–12 minutes until edges are golden and a wee bit crispy. When the financiers are done, the centres will be slightly puffed up
10. Immediately (but gently) transfer financiers from pan to wire rack to cool.

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Adapted from: eat.live.travel.write