Brown Butter Financier Fruitcake Recipes

BROWN BUTTER COCONUT FINANCIERS

These tender and very buttery financiers have a deep coconut flavor and a slightly chewy, almost macaroon-like texture from the addition of shredded, unsweetened coconut. When making the brown butter, be sure to let it get dark golden in color for the nuttiest flavor; you want it just shy of burnt. This is the ideal way to use up all those egg whites in your freezer.

Provided by Melissa Clark

Categories dessert

Time 45m

Yield 30 small cakes

Number Of Ingredients 9

Brown Butter Coconut Financiers image

Steps:

Heat oven to 400 degrees. Grease 30 mini muffin tins.
Melt butter in a large skillet over medium heat until the milk solids fall to bottom of pan and become a rich brown, about 5 minutes. Strain brown butter through a mesh sieve into bowl. Stir in coconut oil and reserve.
In a food processor, process unsweetened coconut until very fine. Transfer to a bowl. Sift in sugar, flour and salt. Using a spatula, fold in egg whites (no need to beat them first) and rum until batter is moistened. Slowly mix in brown butter mixture until well combined.
Spoon batter into tins and sprinkle tops with shredded sweetened coconut, separating any clumps with your fingers. Bake, rotating pans several times, until edges are dark brown and tops are golden, 20 to 24 minutes. Cool on rack for 5 minutes and pop out financiers onto rack.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 7 grams, Sodium 36 milligrams, Sugar 10 grams, TransFat 0 grams

Ingredients

16 tablespoons/226 grams butter (2 sticks), more for greasing muffin tins
1 tablespoon/15 milliliters coconut oil
3/4 cup plus 2 tablespoons/80 grams unsweetened shredded coconut
2 2/3 cups/300 grams confectioners' sugar
3/4 cup/100 grams all-purpose flour
1/4 teaspoon/1 1/2 grams fine sea salt
1 cup egg whites (about 6 to 8 large egg whites)
1 tablespoon/15 milliliters dark rum
Sweetened shredded coconut, for topping

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in a small saucepan, heat butter on low to medium heat, occasionally swirling the pan over the stovetop for about 5 minutes. It will foam at first, but then it will begin to brown, producing dark golden flecks (browned milk solids). Check the color and once you are happy with the level of browning, pour the butter (with milk solids) in a bowl to stop cooking. Let it stand and fully cool down.
using an electric mixer whisk egg whites for no longer than 20 seconds and set aside. In a separate bowl, combine sugar, all-purpose flour, almond, and hazelnut flour. Add beaten egg whites to the dry ingredients and mix with a hand whisk. Stir in the brown butter.
Generously butter cavities of a mini muffin pan. Pour the batter into the mold filling the holes up to two-thirds. Bake for 15 to 17 minutes, until nicely browned. Remove from the oven, and let cakes cool before removing them from the mold.

Brown Butter Financier Fruitcake Recipes

BROWN BUTTER COCONUT FINANCIERS

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