Nutty, fluffy, light cakes are the perfect sweet to accompany your morning coffee.
This recipe is courtesy of L’Atelier des Chefs.
Preheat the oven to 350 degrees F.
Heat the butter in a small pan until it melts and turns a nutty brown color. Set aside to cool
Whisk the egg whites with a pinch of salt until they form soft peaks. Gently mix in the ground almonds, ground pistachios, flour, and icing sugar until well combined.
Stir the cooled, melted butter into the egg white mixture.
Pour the financier batter into round silicone financier molds and bake for 15-20 minutes, until golden around the edges, and springy to touch. Allow to cool before turning out of the mold.