Financier Nature
3 dozens mini cake (silicone mold)
120g egg whites
125g sugar
Zest of half a lemon
30g all purpose flour
80g almond meal
150g unsalted butter, browned and strained, cooled
Cut the butter into big chunks and cook in a small saucepan over medium heat until it starts to foam and dark particles start to form on the bottom of the pan. It will smell nutty. Remove and strain the butter and let it cool.
Whisk the first five ingredients together in a bowl. Slowly add the cooled brown butter and whisk until it is incorporated. Let the batter rest in the refrigerator overnight.
Preheat oven to 375°F/185°C. Pour batter into a piping bag and pipe into silicon molds until almost full, top with either raspberries or blueberries and bake for about 10 minutes or until golden. Time will vary depending on the size of the mold.
