Name: Lemon Financiers
Cook time: 18 min
Total time: 18 min
Ingredients: 120 g butter, melted and lightly browned (½ cup); 60 g flour (½ cup); 120 g powdered sugar (1 cup); 60 g ground almonds (½ cup); 4 egg whites (M); 1 tsp vanilla extract; Zest of 1 organic lemon; 2 tbsp lemon juice (2 tbsp); 60 g powdered sugar (½ cup); Juice of ½ lemon (about 1 tbsp); Blueberries (2 per financier); Mint leaves; Powdered sugar for dusting

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FAQ

Lemon Financiers Questions

Can I use something other than ground almonds?

Yes, finely ground hazelnuts are a lovely swap and give a similar nutty richness. Just make sure they are ground really fine so the batter stays smooth. The flavor will shift a bit, but the lemon still shines through.

Can I make the batter ahead of time?

You can, and many bakers find it handy. Cover the batter and chill it in the fridge, then give it a gentle stir before filling the molds. Let it sit out briefly so the browned butter does not firm up too much and make portioning tricky.

How do I store the financiers, and when should I glaze them?

Keep them in an airtight container at room temperature. For the freshest look, add the glaze, blueberries and mint shortly before serving, because the glaze can soften and the berries can release moisture over time. Unglazed financiers are the easiest to keep and decorate later.

Why did the financiers stick to the mold?

Usually the mold was not greased evenly or the flour dusting skipped a corner. Butter and flour every little edge, then tap out the excess. Also let them rest in the mold only briefly, since the sugar can cling as they cool down completely.

Why are the financiers dense or flat instead of tender?

Most often the egg whites were whisked too stiff or the batter was mixed too hard. Here the whites should only be frothy, and everything is folded in gently. Adding the browned butter slowly while it has cooled also helps the batter stay light and even.