Brown Butter Coconut Financiers
Updated Nov. 14, 2022
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 16tablespoons/226 grams butter (2 sticks), more for greasing muffin tins
- 1tablespoon/15 milliliters coconut oil
- ¾cup plus 2 tablespoons/80 grams unsweetened shredded coconut
- 2⅔cups/300 grams confectioners’ sugar
- ¾cup/100 grams all-purpose flour
- ¼teaspoon/1½ grams fine sea salt
- 1cup egg whites (about 6 to 8 large egg whites)
- 1tablespoon/15 milliliters dark rum
- Sweetened shredded coconut, for topping
Nutritional analysis per serving (30 servings)
146 calories; 10 grams fat; 7 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 10 grams sugars; 2 grams protein; 36 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Grease 30 mini muffin tins.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Note: Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.
Private Notes
Comments
Having never made financiers before, I followed the suggestion of another commenter and tried using paper cupcake liners for some of them. The commenter said she had major troubles with her financiers sticking to the pan. I would not recommend the liners. The batter I poured directly into the pan did not remotely stick. But the paper cups were a problem. You lose a fair amount of your financier when you peel away the paper!
Followed the above direction to grease and chill the pan - financiers came out perfectly (though unsure if it’s also because the pan was non stick). Also reduced the amount of sugar by a fifth since it’s pretty sweet already.
After reading the previous comments I mixed the batter and then sprayed the pan just prior to placing the batter in the muffin tins. They came right out with no sticking issues at all. These were a perfect way to use the frozen egg whites in the freezer! Everyone loved them! People are very impressed when you serve them, too! ;)
I reduced the sugar from 300g to 185g and it was still delicious! I also didn’t have rum on hand so used a tbsp of vanilla extract instead, the flavor was great.
Not sure how I messed these up so badly: the batter was so goopy with the egg whites and I had to fold them forever to even vaguely mix get them to combine with the dry ingredients. Folded the butter in very slowly, but in the oven it all came pouring out. When I took them out of the tins they were almost hollow from below, I guess from all the butter seeping out the top? Very wet & terrible inside lol any help?
Wow! This is a great recipe. Just make it as is!