Raspberry and Meyer Lemon-Thyme Brown Butter Financiers
Darling, let me tell you about the morning I fell in love with financiers all over again. I was sitting at a tiny zinc bar in the 11th arrondissement, nursing a café au lait and biting into a little golden cake that was impossibly crisp on the outside yet so tender inside. But being me, I couldn't just leave well enough alone. Back in my California kitchen, with the Pacific sun streaming through the window and a basket of ruby-red raspberries staring at me from the counter, inspiration struck. I browned my butter until it smelled like toasted hazelnuts—never skimp on the brown butter, mes amis, it is the soul of this pastry—and folded in bright Meyer lemon zest and a whisper of fresh garden thyme. The result? Pure magic. The tart pop of the raspberry cuts right through the richness of the butter, while the thyme adds just a little herbal mystery. My tip? Make a double batch. Between you and me, the delivery guy ate three before I even had a chance to plate them with my morning wine. Enjoy them warm, unapologetically, and often.
Featured Recipe
Raspberry & Meyer Lemon-Thyme Brown Butter Financiers
Crisp on the edges with a remarkably tender, nutty brown butter heart, these Parisian bistro morning classics get a sunny West Coast twist with juicy summer raspberries, Meyer lemon zest, and a gentle herbal kiss of fresh thyme.
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Timeline
Ingredients
- 0.5 cup Unsalted butter(Plus extra for buttering the pan generously)
- 1 tsp Fresh lemon thyme leaves(Finely chopped; regular thyme or lemon verbena also works beautifully)
- 1 cup Almond flour(Super-fine blanched almond flour)
- 1 cup Confectioners' sugar(Sifted)
- 0.33 cup All-purpose flour(Sifted)
- 0.25 tsp Fine sea salt
- 1 tbsp Meyer lemon zest(Freshly grated)
- 4 Large egg whites(At room temperature)
- 1 tsp Pure vanilla extract
- 1.5 cups Fresh raspberries(Divided into 1/2 cup for crushing and 1 cup whole)
- 2 tbsp Fresh Meyer lemon juice(Divided)
- 1 tbsp Wildflower honey
Instructions
- 1
In a small saucepan over medium heat, melt 0.5 cup Unsalted butter with 1 tsp Fresh lemon thyme leaves. Swirl occasionally until the butter foams, milk solids turn deep golden brown, and it smells outrageously nutty (beurre noisette). Remove from heat immediately and pour into a heatproof bowl to cool slightly.
8 min
Tip: Watch the butter closely during the final minute—brown butter goes from heavenly hazelnut aroma to burnt disappointment very quickly!
- 2
Preheat your oven to 375°F (190°C). Generously butter a 12-cup financier mold or standard muffin tin.
5 min
Tip: Properly greasing the molds ensures those delightful golden crusty edges release effortlessly without sticking.
- 3
In a large bowl, whisk together 1 cup Almond flour, 1 cup Confectioners' sugar, 0.33 cup All-purpose flour, 0.25 tsp Fine sea salt, and 1 tbsp Meyer lemon zest until completely combined and lump-free.
5 min
Tip: Sifting the confectioners' sugar beforehand keeps your batter silky smooth.
- 4
In a separate bowl, lightly whisk 4 Large egg whites and 1 tsp Pure vanilla extract for 30 seconds just until frothy (you are not whipping them into peaks). Fold the egg whites into the dry ingredients, then slowly stream in the slightly cooled brown butter, folding with a spatula until a smooth, glossy batter forms.
5 min
Tip: Don't overmix; gentle folding preserves the delicate light crumb of French pastry.
- 5
In a small bowl, lightly crush 0.5 cup Fresh raspberries with 1 tbsp Fresh Meyer lemon juice using a fork to create a bright, chunky coulis-like swirl.
3 min
Tip: Keep some texture in the crushed raspberries so you get pockets of tart jam inside the sweet cakes.
- 6
Spoon the batter evenly into your prepared pan. Drop a small teaspoon of the crushed raspberry mixture into each well and swirl gently with a toothpick. Top each with two or three whole berries from 1 cup Fresh raspberries, pressing them gently into the top.
5 min
Tip: Pressing the fresh whole berries right on top gives that gorgeous, rustic Parisian bakery window look once baked.
- 7
Bake for 16 to 18 minutes, until the financiers are puffed, golden brown around the crisp edges, and spring back when lightly touched in the center.
18 min
Tip: Rotate the pan halfway through for even browning across all cakes.
- 8
While baking, stir together 1 tbsp Wildflower honey and the remaining 1 tbsp Fresh Meyer lemon juice in a small cup. Brush this warm glaze over the tops of the financiers immediately when they come out of the oven. Cool in the pan for 10 minutes before transferring to a rack.
5 min
Tip: Brushing the warm pastries with citrus honey gives them an irresistible California sunshine shine and extra pop of acidity.
Chef's Notes
When I lived in Paris, stopping by the neighborhood boulangerie for a warm financier and a hot café au lait was my daily ritual. These tender cakes are historically shaped like little gold bars, but baking them in a standard muffin tin works like a charm. The combination of nut-browned butter, vibrant summer berries, and citrusy lemon thyme brings pure sunshine to your morning table!
Marguerite Lavigne
French soul, California sun
I grew up in a small village outside Lyon, where my grandmother taught me that the best meals come from respecting your ingredients. After training at Le Cordon Bleu and spending years in Parisian kitchens, I moved to San Francisco and fell in love with California's farmers markets and wine country. Now I cook the food I wish my grandmother could taste—French technique with California abundance, where a perfect roast chicken might come with Meyer lemon and wild fennel instead of tarragon.