Caramelized Lemon & Browned Butter Financiers
Recipe: #29451
May 02, 2018
"Recipe source: Bake from Scratch (Spring 2016)"
Original is 12 servings
Ingredients
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 by Step Method
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
- Mini loaf pans
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