Brown Butter Coconut Financiers Recipes
BROWN BUTTER COCONUT FINANCIERS
These tender and very buttery financiers have a deep coconut flavor and a slightly chewy, almost macaroon-like texture from the addition of shredded, unsweetened coconut. When making the brown butter, be sure to let it get dark golden in color for the nuttiest flavor; you want it just shy of burnt. This is the ideal way to use up all those egg whites in your freezer.
Provided by Melissa Clark
Categories dessert
Time 45m
Yield 30 small cakes
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Grease 30 mini muffin tins.
- Melt butter in a large skillet over medium heat until the milk solids fall to bottom of pan and become a rich brown, about 5 minutes. Strain brown butter through a mesh sieve into bowl. Stir in coconut oil and reserve.
- In a food processor, process unsweetened coconut until very fine. Transfer to a bowl. Sift in sugar, flour and salt. Using a spatula, fold in egg whites (no need to beat them first) and rum until batter is moistened. Slowly mix in brown butter mixture until well combined.
- Spoon batter into tins and sprinkle tops with shredded sweetened coconut, separating any clumps with your fingers. Bake, rotating pans several times, until edges are dark brown and tops are golden, 20 to 24 minutes. Cool on rack for 5 minutes and pop out financiers onto rack.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 7 grams, Sodium 36 milligrams, Sugar 10 grams, TransFat 0 grams
AUTHENTIC FRENCH FINANCIER RECIPE
Enjoy this insanely easy financier recipe to make brown butter French financiers. Their texture is amazing, their taste is beyond delicious. These financier cakes are perfect for your afternoon pick-me-up or as finger food while entertaining.
Provided by Irina
Categories Cakes
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 F/190 C.
- in a small saucepan, heat butter on low to medium heat, occasionally swirling the pan over the stovetop for about 5 minutes. It will foam at first, but then it will begin to brown, producing dark golden flecks (browned milk solids). Check the color and once you are happy with the level of browning, pour the butter (with milk solids) in a bowl to stop cooking. Let it stand and fully cool down.
- using an electric mixer whisk egg whites for no longer than 20 seconds and set aside. In a separate bowl, combine sugar, all-purpose flour, almond, and hazelnut flour. Add beaten egg whites to the dry ingredients and mix with a hand whisk. Stir in the brown butter.
- Generously butter cavities of a mini muffin pan. Pour the batter into the mold filling the holes up to two-thirds. Bake for 15 to 17 minutes, until nicely browned. Remove from the oven, and let cakes cool before removing them from the mold.
Nutrition Facts : ServingSize 1 financier, Calories 143 calories, Sugar 9.4 g, Sodium 57 mg, Fat 9.8 g, SaturatedFat 4.7 g, Carbohydrate 12.8 g, Fiber 0.6 g, Protein 2.1 g, Cholesterol 19 mg
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- In a large bowl, sift together the all-purpose flour and salt. Add the almond flour, granulated sugar, and confectioners sugar and whisk well to combine.
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- Preheat oven to 350°F/180°C. Grease a mini muffin pan with butter or cooking spray (or line the tins with paper liners). I use a silicone pan for easy removal.
- To brown the butter, place butter in a medium, heavy-bottomed saucepan over medium heat and melt. Keep heating just until small golden bits start to appear at the bottom, and the butter smells nutty and caramely. Watch it carefully because the butter can burn quickly at this point. Remove from the heat and immediately pour melted butter into a small bowl. Set aside and allow to cool slightly.
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- Preheat the oven to 400°. Butter and flour 36 mini muffin cups. In a saucepan, cook the 7 ounces of butter over moderate heat, shaking the pan, until the milk solids begin to brown, about 5 minutes. Scrape the butter and browned solids into a bowl and let cool. Whisk in the brown sugar, egg whites, granulated sugar and almond extract.
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