Raspberry & Meyer Lemon-Thyme Brown Butter Financiers

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.