Brown Butter Peach Financiers
Makes about 34 mini cakes in a muffin tin. Or a 10-inch round cake.
Prep Time
15minutes
Cook Time
13-15minutes
Prep Time
15minutes
Cook Time
13-15minutes
Ingredients
Instructions
  1. Preheat oven to 350 degrees F. Grease muffin tin or cake pan with butter and dust with four. Tap out any excess flour.
  2. Melt butter in a medium saucepan over medium heat. Cook until solids separate and begin to brown to a dark golden color, 7-10 minutes. Don’t walk away from pan for too long, once it browns it will quickly burn if left for too long. Remove from heat and allow to cool to room temp. Peel and chop the peach into small triangles.
  3. Toast 1/2 a cup plus 2 Tbsp of the almond flour in the oven for 6 to 8 minutes, until golden brown. Watch carefully. In a mixing bowl sift together, the toasted and untoasted almond flour, cake flour, powdered sugar and a pinch of salt. Whisk together to incorporate ingredients. Add the egg whites and vanilla all at once and with the paddle attachment mix on medium speed for 3 minutes. Stop mixer and scrape sides of bowl to make sure everything is incorporated.
  4. Add the browned butter all at once and mix for another 3 minutes on medium speed, again scraping sides of bowl until everything is incorporated because the butter tends to sink to the bottom. The batter will be thin.
  5. Pour the batter in greased and floured muffin tin filling it 2/3 of the way. First bake the financiers for five minutes then REMOVE from oven and place the peaches on top. This will prevent the peach from sinking to the bottom. Return to oven and bake for another 6-7 minutes until the edges are a nice golden brown color. Total time about 13-15 minutes. Allow to cool in the pan for about 10 minutes before removing.
  6. Note: if you opt for 10-inch round cake pan, it will require more time to baked. About 25-30 minutes.