Lemon Blueberry Financiers
Servings: 12
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Ingredients
- 2.3 oz (65g) unsalted butter
- ¼ cup + 1 tablespoon (65g) granulated sugar
- ½ cup (50g) almond flour
- 2½ tablespoons (25g) cake flour
- zest of one lemon
- ½ teaspoon honey
- 2 egg whites (total 75g)
- 24 blueberries
Instructions
- Preheat the oven to 395°F (200°C). Butter the mini muffin pan and set aside.
- Put the butter in a small pan over low heat. Swirl the pan regularly and peek at the color through the foam. When the milk solids turn brown at the bottom of the pan, take the pan off the heat and set aside to cool.
- In a bowl, whisk together the granulated sugar, almond flour, cake flour, and lemon zest. Whisk in the honey and egg whites. When combined, whisk in the cooled browned butter and mix until combined.
- Divide the batter evenly among 12 wells and top with two fresh blueberries.
- Bake for about 10 minutes or until you insert a toothpick and it comes out clean. Let them cool in the pan for a few minutes and pop them out onto a wire rack to cool completely.
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