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Raspberry Financiers | In Jennie's Kitchen

Raspberry Violet Financiers

5 from 1 vote
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 24

Ingredients
  

  • Cooking spray
  • 1 stick butter
  • ¼ cup honey preferably a creamy churned variety
  • ¼ cup Violet Syrup recipe here
  • 4 large egg whites save yolks for a later use
  • ½ cup 470 grams all-purpose flour, plus more for pans
  • 1 cup 200 almond flour
  • 1 cup 150 grams Confectioner’s sugar, plus more to finish
  • ½ teaspoon sea salt
  • Zest of 1 lemon
  • 24 fresh red raspberries

Instructions
 

  • Preheat the oven to 375ºF. Generously coat two 12-cup mini muffin tins cooking spray.
  • Add butter to a small pot over medium-low heat. Cook until the butter is melted, turns a deep golden color, and little browned bits begin to appear, 7 to 8 minutes. Whisk the honey and violet syrup into the pot, and set aside to cool slightly.
  • Add the egg whites to a deep bowl. Whisk until foamy, 30 to 60 seconds. Stir in the flours, sugar, salt, and zest. The batter will be quite thick.
  • Fold in the butter mixture.
  • Evenly spoon the batter into the prepared tins. Gently push a raspberry into the top of each cake, just enough so it stick into the batter but doesn’t get buried inside it.
  • Bake until deeply golden around the edges, 11 to 12 minutes. Remove from the oven, and let sit in the pan on a wire rack for 10 minutes. Transfer cakes from the pan to the rack, and let cool completely. Dust with Confectioner’s sugar, if desired, before packaging.