the oven to 400 degrees F (200 degrees C) with the oven rack in the center of the oven. Place
12 rectangular or boat shaped tartlet molds (each holds about 2 tablespoons of
batter) on a baking sheet. (Can also use mini muffin cups.)
the butter in a small light colored saucepan over medium heat. Once the
butter has melted let it come to a boil, swirling the pan occasionally. As it
boils you will notice that a foam will appear on the
butter's surface. Continue to cook the butter until it looks clear and the milk solids
have dropped to the bottom of the pan and have turned golden brown. Remove
from heat and immediately pour through a cheesecloth-lined strainer. Let
cool to room temperature. You
will need 1/3 cup (80 ml) of brown butter. Use the leftover brown butter
to butter the molds (use a pastry brush).
In a large
bowl whisk together the flour, ground almonds, confectioners sugar, and salt. Make
a well in the center and fold in the lightly beaten egg whites, vanilla, and the
brown butter. Fill each mold
almost to the rim and bake for about 4 minutes (batter is set around the edges
but still soft in the center). Remove from the oven and gently place one or
two fresh raspberries on top of each. Bake a
further 5-7 minutes or until the Financiers have become golden brown around the
and are springy to the touch. Remove from oven and let cool on a wire
rack. These are best eaten warm from the oven, but they can be covered and
stored for a few days at room temperature or in the refrigerator.
about 12 Financiers.