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Raspberry Honey Financiers



Preheat oven to 350F.
Coat nonstick mini-muffin tins (each cup should have a 1-ounce capacity) with cooking spray.
In a small saucepan, melt the butter over medium-low heat, whisking frequently, until it is golden brown, 6 to 7 minutes.
Carefully pour in the honey, whisking to combine completely, then remove from the heat; keep warm.
Put the ground almonds, both sugars, cake flour, and salt in the bowl of an electric mixer fitted with the whisk attachment.
Mix on low speed until combined.
Add the egg whites one at a time on medium-high speed, beating well after each addition and scraping down the sides of the bowl as necessary.
On low speed, add the warm honey mixture in a thin stream; mix on high speed until blended, about 45 seconds.
Spoon batter into the prepared muffin tins, filling them about half full (you will need about 1 tablespoon batter for each).
Spoon a small dollop of raspberry puree along one side of the batter.
Using the tip of a wooden skewer or the sharp point of a paring knife, draw through the middle of the puree from the top of the dollop to the other side of the batter to make a heart shape.
Bake until the edges are golden brown, 15 to 20 minutes, rotating pan halfway through.
Transfer muffin pans to a wire rack to cool for 5 minutes.
Using a small offset spatula, loosen financiers around the edges and transfer to a wire rack to cool slightly.
These are best served warm from the oven, or at least the same day baked.
However, they can be stored in an airtight container at room temperature up to 3 days.