This is a delightful and tasty breakfast that works well as a snack or dessert, too!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 12 small cakes |
Ingredients
- 3 ounces unsalted butter plus additional for greasing
- 3 egg whites
- ½ cup white sugar
- ½ cup almond meal
- 3 tablespoons all-purpose flour plus additional for dusting pan
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- 12 small pieces of peeled peach
Instructions
- 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.
- 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.
- 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.
- Fill muffin cups almost to the cop. Tap pan to eliminate any air bubbles.
- 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.
- Let cool at least 10 minutes before removing from the pan.
- Dotdash Meredith Food Studios
Nutrition Facts
| Calories | 115 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 40 mg |
| Sugars | 9 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
These were so sweet and tasty! I made them gluten-free for a friend and they were quick and easy to put together. I used fresh nectarines and plumbs which were a great addition. Overall, they were not too sweet which was perfect. I will definitely be making these again. My muffin tins were much smaller than CJs so I had to adjust the baking time and think I might try 350 next time. Thanks, Chef John!
My mom and my brother love this recipe. It’s very easy to make. I made them with fresh cherries and chocolate. The downside are the egg yolks leftover. But then you make sable Bretons or a butter French cookie with the yolks after. Burning them is easy.
Delicious! I used mango instead of peach. I cooked them in an air fryer/ toaster oven so I reduced temperature to 350° the first 5 minutes then 325° the last 10. This recipe is going straight to my favorite favorites.
My “mini-muffin” tins must really be micro-minis because I got 24 Financiers instead of 12, and even had enough batter to make an additional three smallish muffins. The 24s are one big bite or two petite bites-full. Delish! I think I’ll try the recipe again and use medium muffin papers. Of course, I had to minimize the baking times by watching the browning process carefully.
Used raspberries instead of peaches and they came out amazing. My husband approved (and loved them) and even asked for another batch (he is a picky eater)
I put strawberries instead of Peaches and it tasted really good.
The overall product was easy and fun to make. I would make this for a snack because it was delicious.
I gave this recipe a 4 1/2 because it was really exciting to make. The thing is it tastes like sweet and eggy.
Did not want to do mini muffins so made big ones. They were delicious. The muffin gets a nice sugary crisp on it which is delicious. I will put in regular muffin tin next time and not fill all the way- that way I get a broad surface of crisp. Doubled recipe- did not double butter. Great for a tea party! Thanks Chef John
They are delicious!!! My only complain is that I followed the recipe to a T and instead of 12 I got 7…
Followed recipe with the exception of substituting blueberries for peaches. Added just a dash of almond extract. Absolutely delicious!
My butter was browned too much but still tasted yummy. Thanks Chef John.
Big hit at the party!
great recipe for a quick sweet craving. all though could use a bit less sugar. also a tip: if you don’t have almond meal just replace it with all purpose flower.
Used gluten free flour instead of the wheat flour, but these were still *absolutely* delicious; definitely one of the top 2 gluten-free baked goods I’ve ever had. Only thing, *oof*, did *not* realize that these were supposed to be made in a MINI muffin tin. So, when I was filling the tin at first it only made like 3.5 financiers. I ended up redistributing and got 7 good-sized financiers, but I think in the future I’ll just double the recipe =]
I doubled the recipe, except for the butter, and made them in regular muffin tins. This is the first time I successfully browned butter. When mixing, I didn’t strain the butter and I turned out really well. So tasty! (Note to self: add less sugar)
These were awesome. I made them for my parents anniversary dinner and they loved them. They were super moist and flavorful. I didn’t have a mini muffin tin, so I just used a regular muffing tin and didn’t fill them all the way. I also used strawberries instead of peaches because that was what I had.
I love it. I made it without the peach and it was delicious. I was so excited when my son on law gave me the small rectangular silicone molds. Will make it again and I will double the recipe for 24. I like to try using ground pistachio instead.
I forgot to add the butter last time 🙁 I made them. After making them correctly they’re very good. They’re like moist, tasty muffins. I had hoped for a more nutty texture but everyone loved them. Thank you for the recipe!
This was SO good! Very moist and was the perfect sweetness. I didn’t have a mini muffin tin so I used my Madeleine pan and they turned out great! I could have ate ten if could. I would definitely make these again, thank you!
Thanks to Chef John. Another 10 star dessert, and it is low carb! Note, I have to double the ingredients (except keep butter same) to make 12 muffin cups.