8c

Financier
250g
100g
100g
290g
245g

unsalted butter
almond flour
all-purpose flour
confectioners sugar
egg whites

1. In a heavy saucepan, cook butter to noisette, whisking occasionally; reserve warm.

2. Meanwhile, combine dry ingredients.
3. In a large mixing bowl, manually whip egg whites just until frothy and yellow color
dissipates. Whisk in the almond flour mixture.
4. Slowly whisk in warm beurre noisette, ensuring complete emulsification. Chill, and
use after sufficient resting period.

Michael Laiskonis
Opusculum
2014