Caramelized Lemon & Browned Butter Financiers

12
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"Recipe source: Bake from Scratch (Spring 2016)"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (68.9 g)
  • Calories 214.7
  • Total Fat - 5.9 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 10.2 mg
  • Sodium - 17.2 mg
  • Total Carbohydrate - 39.1 g
  • Dietary Fiber - 2.2 g
  • Sugars - 20.6 g
  • Protein - 3.4 g
  • Calcium - 35.5 mg
  • Iron - 0.8 mg
  • Vitamin C - 9.4 mg
  • Thiamin - 0.1 mg

Step 1

To caramelize the lemons, dredge lemon slices in 1/2 cup granulated sugar. In a nonstick skillet heat 2 tablespoons butter over medium heat. In one even layer, add lemons, and cook on both sides until golden brown, sticky, and caramelized (5-7 minutes). Transfer slices to to a cutting board and chop finely.

Step 2

Preheat oven to 400 degrees F. Grease and flour two 6 cavity mini loaf pans (so there are 12 loaf pans). In a heavy-bottomed skillet, heat remaining 3/4 cup butter over medium heat. Cook, stirring occasionally, until butter turns golden brown and smells nutty. Immediately transfer to a small bowl to stop the cooking process. Whisk in brown sugar, vanilla, chopped lemon, egg whites and remaining 3 tablespoons granulated sugar.

Step 3

In a medium bowl whisk together flours, almond meal, baking powder and salt. Fold dry ingredients into brown butter mixture until combined.

Step 4

Spoon batter into prepared pans and bake until risen and lightly browned but still slightly some in the center (15 minutes). Let cool 10 minutes, then invert onto a wire rack and let cool completely. Serve financiers with sweetened creme fruit and lemon zest.

Tips & Variations


  • Mini loaf pans

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