Nutty brown butter, a crisp almond edge and, at the center, a hidden spoonful of Maison Perrotte’s orange jam, bright and sun-ripened, with a pleasantly bitter finish like sun-warmed peel.
Makes 12 · 35 min
Ingredients
- 1/2 cup (115 g) butter, plus extra for the molds
- 1 cup (100 g) almond flour
- 1 cup (120 g) powdered sugar
- 1/3 cup (40 g) flour
- 4 egg whites
- 1 tsp Orange Jam (Maison Perrotte) per financier
Method
- Heat the oven to 400°F (200°C) and cook 1/2 cup (115 g) butter until golden and nutty, then let it cool slightly.
- Mix 1 cup (100 g) almond flour, 1 cup (120 g) powdered sugar and 1/3 cup (40 g) flour, then whisk in 4 egg whites and the browned butter.
- Divide among 12 buttered financier or mini muffin molds and place 1 tsp of the orange jam in the center of each.
- Bake for 12 to 14 minutes, until golden and springy, then let cool before unmolding.
The star of this recipe: Orange Jam, by Maison Perrotte.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
