Love butter? You have to try these Financiers! (Full Recipe)

You haven't truly lived until you've had a financier fresh out of the oven. The perfect way to use up any extra egg whites you have laying around, you're going to wish you had found this recipe sooner!
Find the full recipe here: www.whatsjueating.com/financi...
Or follow below:
EQUIPMENT
Mini Muffin Pan
Large Pot
Kitchen Scale
INGREDIENTS
200g Unsalted GOOD butter browned (15 Tbsp)
180g Egg whites (6 egg whites)
200g Powdered sugar (2 Cups)
125g Almond flour (1 ¼ Cups)
95g AP Flour (¾ Cup)
Splash of Vanilla
Pinch of Salt
INSTRUCTIONS
- Place the butter in large sauce pan to melt over medium heat. Once melted, stir often with a rubber spatula to prevent the milk solids from sticking and burning on the bottom of the pan. - Cook for about 5 minutes until the mixture foams and then turns amber in color. Pour in a small bowl to cool slightly before using. Set aside.
- Separate out your egg whites and whisk in a splash of vanilla. Set aside.
- In a large bowl, whisk together the powdered sugar, almond flour, AP flour, and a pinch of salt.
- Pour in the cooled brown butter and mix until there is no more dry flour. Then add the egg whites and mix until well combined.
- Cover with plastic wrap and refrigerate for at least an hour, preferably overnight.
- Once chilled to your liking, preheat the oven to 375℉.
- Prepare a mini muffin tin by greasing it with butter and then coating each hole with flour.
- Scoop 1 tablespoon of batter into each hole (do not over fill) and then bake for 12-15 minutes or until the tops are domed and the edges have browned.
- Let cool on a wire rack and store in an airtight container.
Enjoy!

[@endlessdreamkitchen]

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