Caramelized Lemon and Browned Butter Financiers

Photo courtesy Stephen DeVries | Recipe development and food styling by Nathan Carrabba

The caramelized lemons and browned butter add a deep complexity to these buttery mini cakes.

Caramelized Lemon and Browned Butter Financiers
Makes 12
  • 1 lemon, cut into ¼-inch-thick slices
  • ½ cup (100 grams) plus 3 tablespoons (36 grams) granulated sugar, divided
  • ¾ cup (170 grams) plus 2 tablespoons (28 grams) unsalted butter, divided
  • ¾ cup (165 grams) firmly packed light brown sugar
  • ½ teaspoon vanilla extract
  • 5 large egg whites
  • 1 cup (125 grams) all-purpose flour
  • 1 cup (100 grams) cake flour
  • ½ cup (48 grams) almond meal
  • ½ teaspoon (2.5 grams) baking powder
  • Pinch kosher salt
  • Sweetened whipped crème fraîche and lemon zest, for serving
  1. Dredge lemon slices in ½ cup (100 grams) granulated sugar.
  2. In a large nonstick skillet, heat 2 tablespoons (28 grams) butter over medium heat. Place lemons in an even layer in pan. Cook on both sides until golden brown, sticky, and caramelized, 5 to 7 minutes. Transfer slices to a cutting board, and finely chop.
  3. Preheat oven to 400°F. Spray 2 (6-well) mini loaf pans with baking spray with flour.
  4. In a small heavy-bottomed skillet, heat remaining ¾ cup (170 grams) butter over medium heat. Cook, stirring occasionally, until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Transfer to a small bowl. Whisk in brown sugar, vanilla, chopped lemon, egg whites, and remaining 3 tablespoons (36 grams) granulated sugar.
  5. In a medium bowl, whisk together flours, almond meal, baking powder, and salt. Fold flour mixture into brown butter mixture until combined. Spoon batter into prepared pans.
  6. Bake until risen and lightly browned but still slightly soft in center, about 15 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool competely on wire racks. Serve financiers with sweetened crème fraîche and zest.


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