Description
Peach Financiers are elegant, delicate French almond cakes featuring a rich, nutty flavor complemented by the juicy sweetness of fresh peaches. These small, buttery cakes boast a tender crumb and a golden brown exterior, making them a perfect sophisticated treat for teatime or dessert.
Ingredients
Scale
For the Cakes
- 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
- â…› teaspoon salt
For the Topping
- 12 small pieces of peeled peach
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400 degrees F (200 degrees C). Generously butter a 12-cup mini-muffin tin and dust each cup with a pinch of flour, shaking to evenly coat the bottom and sides. This prevents sticking and helps the cakes release cleanly.
- Brown the Butter: In a saucepan over medium heat, melt the butter. Continue cooking while stirring or swirling the pan to prevent burning. The butter will foam and then turn a golden brown color and emit a nutty aroma after about 4 minutes. Remove from heat immediately to avoid burning.
- Whisk Egg Whites and Sugar: In a large bowl, whisk together the egg whites and white sugar vigorously until the sugar dissolves and the mixture becomes thick and foamy, about 2 to 3 minutes. This will provide lift and lightness to the cakes.
- Add Dry Ingredients and Flavor: Gently mix in the almond meal, all-purpose flour, vanilla extract, and salt to the egg white mixture, ensuring a smooth batter. Then whisk in the browned butter until fully incorporated.
- Fill Muffin Cups: Spoon the batter into the prepared mini-muffin cups, filling each almost to the top. Tap the muffin pan lightly on the counter to eliminate any trapped air bubbles and create an even surface.
- Initial Bake: Bake the cakes for 5 minutes at 400 degrees F to set the batter slightly before adding the peach topping.
- Add Peach Pieces: Remove the pan from the oven and carefully place one small peeled peach piece on top of each financier. Return the pan to the oven to finish baking.
- Finish Baking: Continue baking for an additional 10 to 12 minutes or until the cakes are golden brown and a toothpick inserted in the center comes out clean.
- Cool Before Removing: Allow the financiers to cool in the pan for at least 10 minutes to set properly. Then gently remove them from the muffin tin to serve.
Notes
- Using browned butter adds a rich, nutty depth of flavor that’s characteristic of traditional financiers.
- Whisk the egg whites and sugar until foamy but not stiff peaks; you want air incorporated for a light texture.
- Peach pieces should be peeled and small enough to sit neatly on top without sinking into the batter.
- These are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Make sure to cool the cakes before removing to avoid breaking them.
