Before you start

I want it ready at

If you start now, it will be ready in 36 min.

010 min20 min30 min

Hands-onWaitingOven

Get the ingredients ready

Ingredients

Servings12

110 gicing sugar
55 galmond flour
35 gflour
100 g(about 3) egg whites
100 gbrown butter, «noisette» (heat the butter until golden, which gives it a nutty taste)

Step 1 of 5Hands-on

Melt the butter until golden, strain it and let it cool.

NextMix the flours and icing sugar with the butter.

Step 2 of 5Hands-on

Mix the flours and icing sugar with the butter.

NextAdd the beaten egg whites (they don't need to be stiff) and mix well.

Step 3 of 5Hands-on

Add the beaten egg whites (they don't need to be stiff) and mix well.

NextSpoon the mixture into moulds and bake at 180° for about 20 min.

Step 4 of 5Oven

Spoon the mixture into moulds and bake at 180° for about 20 min.

NextI didn't have proper financier moulds, so I used Valencian muffin moulds to give them an ingot shape

Step 5 of 5Hands-on

I didn't have proper financier moulds, so I used Valencian muffin moulds to give them an ingot shape

Financiers