Peach Financiers

These rich, buttery mini cakes are topped halfway through the baking process with pieces of peach in Chef John's version of the classic French dessert.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 115 Calories

Ingredients

• 3 egg whites
• 3 ounces unsalted butter plus additional for greasing
• 3 tablespoons all-purpose flour plus additional for dusting pan
• 12 small pieces of peeled peach
• 0.5 cup white sugar
• 0.125 teaspoon salt
• 0.25 teaspoon vanilla extract
• 0.5 cup almond meal

Recipe Instructions

Step 1

Preheat oven to 400 degrees F. Generously butter a 12-muffin mini-muffin tin. Add a pinch of flour to each cup; shake to coat bottoms.

Step 2

Melt butter in a saucepan over medium heat. The melted butter will get foamy. Keep pan moving to prevent burning, but continue toasting butter until it turns golden brown, about 4 minutes. Remove from heat.

Step 3

Whisk egg whites and sugar together in a large bowl. Whisk until sugar dissolves and egg whites get thick and foamy, 2 or 3 minutes. Mix in almond meal, flour, vanilla, and salt. Whisk in browned butter.

Step 4

Fill muffin cups almost to the cop. Tap pan to eliminate any air bubbles.

Step 5

Bake 5 minutes. Remove pan from oven, and top financiers with small pieces of peach. Transfer pan back to oven. Continue baking until browned, 10 to 12 more minutes.

Step 6

Let cool at least 10 minutes before removing from the pan.